2 pints Brussels sprouts (approximately 4-5 cups)
1-2 Tablespoon Maple Dark Balsamic Vinegar
Salt and freshly cracked pepper to taste
Preheat oven to 400. Trim up the stem end of the brussel sprouts and remove all wilted and yellow or brown exterior leaves. Cut large sprouts in half. Put the sprouts and on large sheet pan and toss with the butter or bacon flavored olive oil, (just enough to coat evenly) and season with salt and pepper.
Roast in the oven for 25-35 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp and slightly charred on the outside and fork tender on the inside. (Your cooking time will depend on the size of your sprouts.) Take them out of the oven, drizzle on a little maple balsamic check seasoning and adjust if needed. Best served warm. Enjoy!
Cooking Note: You can add in dried cranberries, garlic, onion, pancetta, or bacon crumbles if you want to bring it to the next level!
This simple probiotic sauce is a delicious accompaniment to grilled meats, vegetables, dolmas (stuffed grape leaves), pita, and crudité. Be sure to use unflavored full-fat Greek yogurt (not “Greek-style”) if possible. Avoid yogurt with corn starch (modified food starch) or gelatin, as the finished product will be compromised. Use only Japanese or English cucumber, because the peel is thinner and unwaxed, and seeds are small.
This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight. This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.