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
In This Recipe
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