Roasted Brussels Sprouts and Golden Beets
By: Jay Geneske
Published: Monday, November 28, 2011 - 7:26pm

Ingredients




10-12 Brussels sprouts, bottoms trimmed and cut in half
1 Fennel bulb, fronds and stalks removed and diced
8-10 golden beets, peeled and chopped
1-2 shallots, diced
2 tablespoons of olive oil
2 tablespoons of apple cider

Preparation

1 Preheat oven to 500 degrees (or 485 if that freaks you out). 2 Toss sprouts, fennel, beets, a bit of salt, and shallots in olive oil. 3 Spread evenly on a baking tray and place in oven. 4 After about 10 minutes, give the vegetables a toss, and cook 10-15 minutes more, until sprouts look charred. 5 Remove from oven and drizzle with apple cider.

About

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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