Author Notes: Adding fennel and a hint of apple cider mess around with the taste in a surprisingly delightful way. For more local food recipes, visit http://localme.tumblr.com. —Jay Geneske
Brussels sprouts, trimmed and halved
Fennel bulb, stalks removed and chopped
Golden beets, peeled and chopped
tablespoons Olive Oil
tablespoons Apple cider
- Preheat oven to 500 degrees (or 485 if that freaks you out). Toss sprouts, fennel, beets, a bit of salt, and shallots in olive oil. Spread evenly on a baking tray and place in oven. After about 10 minutes, give the vegetables a toss, and cook 10-15 minutes more, until sprouts look charred. Remove from oven and drizzle with apple cider. Serve warm.
- For more local food recipes, visit http://localme.tumblr.com