We survived another Monday here and I’m already counting down until another relaxing weekend! Every day is a relaxing day for our pets, except when they’re fighting over who gets hubby’s lap.
And hubby and I may have fought over who gets to use these beauties first.
Thanks to Averie @ Averie Cooks and Big Kitchen, I won a giveaway for a Mercer 8″ Chef’s Knife and Mercer 7″ Santoku Knife, lucky me! This is my first experience with Mercer Cutlery knives, most of our knives are Victorinox knives because of their decent performance for cheap. But the Mercer knives feel so much more solid being heavier with a firm grip and super sharp blade, they reminded me I need to sharpen my older knives! And they just look more professional with structured handles and actually are comparable in price to Victorinox – hmmmm.
I couldn’t wait to try the knives out on Brussels sprouts for dinner tonight.
Chopping them is no easy task for me having to cut of the stem and slice each tiny sprout into halves. But the Mercer Santoku made this chore much simpler and faster, the sharp blade seemed to glide through effortlessly.
I tossed the sprouts with some walnuts, olive oil, salt, pepper, and Trader Joe’s 21 Seasoning Salute which I highly recommend for a simple option to add lots of seasoning kick to veggies.
I roasted the mixture in the oven for 30 minutes at 325 degrees which crisped the walnuts and sprouts just enough without toasting them into charcoal nuggets.
To spice up and make the mixture even more fun and flavorful, I served it with two dipping options of vegan worcestershire sauce and a kicky Thai peanut sauce for a little excitement on a drab Monday night.