Brussel Sprouts That Don't Taste Like A Foot

Andrew and I are back on the WW wagon following the wedding.  I'm pretty sure my shirt just got caught in the wagon wheel and I'm being dragged along.  Anyhow, I'm trying my best to make us healthier options for shared food times.  What he does when I can't see him (read:  hot doughnuts at LaBree's) and what I do when he can't see me (read:  buy enough chocolate at Mardens to have an Intervention staged on my behalf) is up to personal willpower (which they don't sell at Mardens.)
Our punishment for hot doughnuts and Cadbury bars was roasted brussel sprouts.   That's the only way to eat them.  If you are eating them boiled, please, please stop.  I beg you.  That's no way to live.  I also brought one of our favorite grill recipes indoors.  With that, here was tonight's meal:

 

I know, it looks like a bad 70's cookbook picture, but it was delicious!

Steak Tips and Roasted Veggies
1 lb sirloin steak strips
1 pkg McCormick Peppercorn and Garlic marinade
1 onion (for the steak tips)
4 carrots
1 lb brussel sprouts
3 baseball sized potatoes
1 green pepper

Marinate the strips (which I cut into tip-sized bites, but you do how you like) according to package directions.  Mine sat for about 4 hours.
Preheat the oven to 375.  Cut the veggies you choose to use (try brussel sprouts!) down into pieces about the same size.  Put into a single layer on a cookie sheet and drizzle with olive oil.  Add any spices and toss the veggies to coat (I only used salt and pepper because the marinade is so powerful.)  Cook for 40-60 minutes (I went 60.)
When you're ready to cook the tips, get a cast-iron skillet (or another skillet if you don't have a cast-iron) and drizzle with a little olive oil when hot.  Cut the onion into slices, then in half, and start them in the skillet.  Let them go for a few minutes, then add the steak tips.  Cook to your desired doneness (we are medium-well folks here) and serve with the roasted veggies.
Easy meal.  Easy way to eat veggies that normally would never pass my lips.  Zucchini, summer squash, broccoli, cauliflower...roasted veggie possibilities are endless!!