Today marks our six year anniversary! Woohoo! We spent a little time this morning in the gazebo where we got married and got a little teary-eyed. God has been so good to us!
For our anniversary dinner, we had some lovely wild-caught mahi-mahi, cooked in butter and herbs. However, the real star of the meal was the side dish of veggies. I had some tiny Brussels sprouts and beets from Farmer Pete that I wanted to use, so I decided to try the recipe found here. I cut the bottom off a small head of garlic and tossed it in with the sprouts and peeled-and-chopped beets. I roasted them in olive oil at 400* for 35 minutes. When they came out, I popped the garlic cloves out of their wrappers. (Ouch! It was sometimes hot! I should have waited a few minutes…) I mashed the roasted cloves into a quick paste in the bottom of a bowl and added a few pats of butter. Then I tossed in the warm veggies, added a few splashes of balsamic vinegar, and mixed it together. Oh my! The sweetness of the beets and roasted garlic were a perfect combination with the earthy, bitter sprouts. The beets formed what looked like a raspberry sauce, making it a pretty dish, too. I thought I had made enough for left-overs tomorrow, but the bowl was empty in no time!