And if you are worried for the boys that I am making them eat all to healthy, don't be.
I made us brownies for dessert.
If you are interested, here is how I do the b-sprouts and simple pasta.
I chopped the brussel sprouts to make little discs or put them into the food processor to shred them (this is a good way to 'hide' what they really are).
Heat a bit of butter, garlic and sliced prosciutto (let the ham get a bit crispy) in the pan and then tossed the brussels in to saute.
I get them soft but not to the point of loosing that pretty green or all of their crunch. If I have lemon, I squeeze that in on top to cut the 'bitterness' that this veg can have. Last night I didn't have any so I threw a splash of white wine in there to de-glaze the pan. Salt and pepper to taste.
The pasta was a very simple version of Smitten Kitchen's spaghetti cacio e pepe. Which sounds entirely more fancy than it is, but oh so good.
Those brownies, um yeah, boxed Duncan Hines. (what?)