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
Ingredients
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10-12
Brussels sprouts, trimmed and halved
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1
Fennel bulb, stalks removed and chopped
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10
Golden beets, peeled and chopped
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1-2
Shallots, chopped
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2 tablespoons
Olive Oil
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2 tablespoons
Apple cider
Directions
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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.
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For more local food recipes, visit http://localme.tumblr.com
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