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Andy | Trading inak
Andy | Trading inak
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Thursday 10 April 2025 08:53:52 GMT
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ubomr02
Ľubomír :
Štart
2025-06-27 20:52:26
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urikes8
Ďurikes :
štart spojíme sa.
2025-07-07 22:46:37
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vladko1702
Vladko :
Start
2025-05-16 03:10:06
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sondula00
Soňa Čopová :
štart
2025-04-10 21:56:38
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alena7413
Alla🥀Alena :
štart mam zaujem
2025-07-02 20:24:24
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frarter83
Andy :
štart
2025-05-22 20:36:11
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marin.lacko
Marián Lacko :
ojaku robotu ide
2025-06-29 17:00:41
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matejneos
matejneos :
očo ide aká práca ?
2025-06-09 15:00:58
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2025-05-06 21:54:25
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2025-06-03 00:23:53
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user6681627499825 :
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BandolleroOndrej Hovan :
štart.
2025-05-22 16:04:52
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2026-02-01 17:50:51
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Štart spojíme sa ....
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Macko Martin :
štát
2025-04-10 18:09:49
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miko57956
MIŠKO :
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2026-01-27 23:54:58
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igordanihel
Igino :
zdravim o akú prácu ide
2025-05-31 13:24:48
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SAVE this recipe for your next family dinner! If you're tired of watching a delicious recipe Reel only to discover you have to go searching for the actual recipe… this is for YOU!  I've decided I'm going to start sharing the FULL recipes right here in my Reel captions! Because I want you to be able to SAVE a recipe, come back to it, and actually MAKE it for your family. And we're starting with this delicious Herb-Roasted Chicken with Warm Brussels Sprouts Salad! 🍗 HERB-ROASTED CHICKEN + WARM BRUSSELS SPROUTS SALAD Serves 6 (plus leftover chicken!) INGREDIENTS For the chicken: • 8–10 bone-in, skin-on chicken leg quarters (about 8–11 lb) • 2 tbsp olive oil • 2 tsp garlic powder • 2 tsp dried rosemary or thyme • 1½ tsp salt • Black pepper, to taste For the warm salad: • 2 lb Brussels sprouts, trimmed and halved • 2 medium sweet potatoes, diced • 1 tsp olive oil • ¾ cup chopped pecans or walnuts • ½ cup dried cranberries • ¾ cup crumbled feta For the dressing: • 2 tbsp olive oil • 1 tbsp apple cider vinegar • 1 tsp Dijon mustard • 1 tsp maple syrup DIRECTIONS 1. Preheat oven to 425°F. Pat chicken dry and rub with olive oil, garlic powder, herbs, salt, and pepper. 2. Spread chicken across two baking sheets without overcrowding. Roast 45–60 minutes, until the thickest part reaches at least 165°F. Rest 10 minutes. 3. Toss Brussels sprouts and sweet potatoes with olive oil and a pinch of salt. Roast on a separate baking sheet for 25–35 minutes, turning once, until tender and golden. 4. Whisk together dressing ingredients. 5. Toss warm roasted vegetables with nuts and cranberries. Add feta and dressing just before serving. 6. Serve alongside the roasted chicken and ENJOY! MY FAVORITE TIP: Cook once, eat twice! I intentionally make extra chicken so I can shred the leftovers and turn them into another meal later in the week. Because cooking from scratch doesn't mean cooking every single day. It's about making the time you DO spend cooking count for MORE! And if you'd love to have 200+ of my family's favorite recipes all organized in ONE place, comment NOURISH  #nourishedhome #fromscratchliving #dinne
SAVE this recipe for your next family dinner! If you're tired of watching a delicious recipe Reel only to discover you have to go searching for the actual recipe… this is for YOU! I've decided I'm going to start sharing the FULL recipes right here in my Reel captions! Because I want you to be able to SAVE a recipe, come back to it, and actually MAKE it for your family. And we're starting with this delicious Herb-Roasted Chicken with Warm Brussels Sprouts Salad! 🍗 HERB-ROASTED CHICKEN + WARM BRUSSELS SPROUTS SALAD Serves 6 (plus leftover chicken!) INGREDIENTS For the chicken: • 8–10 bone-in, skin-on chicken leg quarters (about 8–11 lb) • 2 tbsp olive oil • 2 tsp garlic powder • 2 tsp dried rosemary or thyme • 1½ tsp salt • Black pepper, to taste For the warm salad: • 2 lb Brussels sprouts, trimmed and halved • 2 medium sweet potatoes, diced • 1 tsp olive oil • ¾ cup chopped pecans or walnuts • ½ cup dried cranberries • ¾ cup crumbled feta For the dressing: • 2 tbsp olive oil • 1 tbsp apple cider vinegar • 1 tsp Dijon mustard • 1 tsp maple syrup DIRECTIONS 1. Preheat oven to 425°F. Pat chicken dry and rub with olive oil, garlic powder, herbs, salt, and pepper. 2. Spread chicken across two baking sheets without overcrowding. Roast 45–60 minutes, until the thickest part reaches at least 165°F. Rest 10 minutes. 3. Toss Brussels sprouts and sweet potatoes with olive oil and a pinch of salt. Roast on a separate baking sheet for 25–35 minutes, turning once, until tender and golden. 4. Whisk together dressing ingredients. 5. Toss warm roasted vegetables with nuts and cranberries. Add feta and dressing just before serving. 6. Serve alongside the roasted chicken and ENJOY! MY FAVORITE TIP: Cook once, eat twice! I intentionally make extra chicken so I can shred the leftovers and turn them into another meal later in the week. Because cooking from scratch doesn't mean cooking every single day. It's about making the time you DO spend cooking count for MORE! And if you'd love to have 200+ of my family's favorite recipes all organized in ONE place, comment NOURISH #nourishedhome #fromscratchliving #dinne

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