This post is Part II of recovery after a week of eating buttery, dripping New Orleans food. Proving that I still vaguely know how to cook and eat vegetables.
Brussels sprouts, purple cabbage, and russet potatoes.
roasted up with a little bit of olive oil, kosher salt, cracked black pepper, and a drizzle of balsamic.
topped with shaved parm and a hard boiled egg to give it substance
Just as good leftover for a Sunday snack.