Brussels

A lesson in freshness…or maybe size really does matter!

20191003_191911

Recipe:

  • brussel sprouts cut into quarters
  • avocado or olive oil (just a sprinkle)
  • tbsp seedy mustard
  • 2 tbsp maple syrup
  • a little sea salt
  • I made these for the family so on the adult side I sprinkled some chili powder

I roasted them at about 350ºF until wrinkly and golden…not more than 10 minutes!

Confession:

They were bitter and awful!  But it’s not the recipe that failed me it was the actual veggies. I have made this before and they usually come out buttery and delicious. I think where things went wrong was I purchased a prepackaged bag of local but probably not fresh brussel sprouts. I was also given some helpful tips from fellow cooking enthusiasts that choosing the smaller sprouts is the key to avoiding the bitterness. 

You can’t win them all!

…we will try again 🙂

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