homegrownEats: Sweet and Tangy Brussel Sprouts

Wednesday, July 2, 2014

Sweet and Tangy Brussel Sprouts

So Brussels weren't part of our FMB this week- but when your three year-old points them out at the store, and squeals in anticipation- you buy them. As, I did.

Always experimenting with different ways to do Brussels, since they are a commonly requested side 'round these parts, I tried a new marinade before roasting them...Delish! Tangy and sweet, you are sure to love it as much as we did.

Ingredients:

30 Brussels, washed, cleaned, and halved

2 TBSP Extra virgin olive oil

2 TBSP Apple Cider vinegar

1 TBSP honey

Salt and pepper

Directions:

Preheat oven to 450. Line a large baking sheet with parchment paper. Spread Brussels evenly on sheet. Drizzle olive oil, vinegar, and honey over the top. Sprinkle salt and pepper over the top. Using your hands, toss Brussels, distributing liquids, and reposition evenly.

Place sheet in top quarter of oven, and roast 20-25 minutes, until Brussels are fork tender.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.