Carmelized sweetness make these oven-roasted brussel sprouts a family favorite!
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I have a confession to make. I have never been a fan of brussel sprouts. Never. Growing up, I would turn my nose up at them. That is, until recently.
My daughter, Elisabeth, has developed a love for brussel sprouts, so I have been on a hunt, trying out all kinds of recipes to prepare them. As I try them prepared in a variety of ways, I have developed my own fondness for this vegetable.
One of our most favorite recipes that I have found comes from my family’s favorite vacation spot, Martha’s Vineyard. On this scenic island there is a family farm called Morning Glory Farm. As I was thumbing through their beautiful cookbook, I found a simple and flavorful recipe for Oven-Roasted Brussel Sprouts.
Begin with 1 pound of brussel sprouts. Cut off the brown ends and pull off any outer leaves that have begun to yellow. Slice in half and blanch for about 5 to 10 minutes.
Dice one medium sweet onion and set aside.
To make the flavorful sauce, you need just a few simple ingredients. Mix 1/4 cup of balsamic vinegar with 1/4 cup of good olive oil. Add in 3 tablespoons real maple syrup or honey, as well as salt and pepper to taste.
So, if you ever visit Martha’s Vineyard, be sure to stopover at Morning Glory Farm. Or, to experience more simple and delicious recipes from Morning Glory Farm and Martha’s Vineyard, check out their beautiful cookbook.
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