Roasted Brussels Sprouts and Golden Beets
Somewhere along the way Brussels sprouts got a bad rap. My guess is it’s because too many folks boil them like a 1950’s homemaker. Those of us who crave them know that roasting the little leafy greens brings forth a sensation that is at once smoky and sweet. Draping them with balsamic vinegar evokes a caramel camp fire.
This recipe diverges from the norm a bit, and for good reason. The fennel and hint of apple cider mess around with the taste in a surprisingly delightful way.
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