Rosemary Roasted Brussels Sprouts with Maple Balsamic Drizzle
I was not a fan of the humble Brussels sprout until I had the chance to eat some that were roasted until caramelized and tender. In my opinion it’s a much more appealing and delicious option than simple steaming or sautéing. For this recipe, the roasted sprouts are topped with an agrodolce drizzle, made of both sweet and sour components. And to finish everything off, there’s a sprinkle of sliced green onion. You can find this recipe by Courtney West over on the Loam Agronomics site.