Balsamic Brussels Sprouts

By Wednesday, November 13, 2013

What tool do you guys use to follow your favourite blogs?

Balsamic Glazed Brussels Sprout

I was a devout Google Reader girl, but since then I transferred all my eggs to the Feedly basket. That’s what most people seem to have done. It took a long time to get used to, but now I love it.

And of course, I am always on the lookout for amazing blogs to add to my Feedly. They don’t have to be food-related, either – in fact, I’m a little inundated with food blogs so I welcome different stuff. My favourite non-food blogs are still Young House Love, Bower Power and Duchess Kate. Yeah, I just admitted that. And I challenge you to find someone who knows more about the Royal Family than I do.

ANYWAY, I’ve gotten distracted again. This post is about BRUSSELS. Notice how I spelled that? It’s the right way, like the city in Belgium. I didn’t know until I wrote this post. They’re Brussels sprouts, not brussel sprouts like I pronounce them. Ooops. Brussel is not a word.

What’s the correlation between Feedly and favourite blogs and Brussels sprouts? WELL, I’ll tell you.

I found a new blog I just LOVE! IT’s called Nooschi, and it’s a Canadian food blog, and they post recipes, restaurant reviews and product reviews. And they’re based in Ottawa! I stumbled upon them on Urbanspoon (where I am currently #14!), while looking at other Ottawa food bloggers.

I was planning Thanksgiving dinner around the time I found this Brussels sprouts recipe on their blog, and I was sold!

Balsamic Brussels Sprouts

Ingredients

  • 8 cups of Brussels sprouts
  • 2 tsps of Dijon mustard
  • 3 tbsps olive oil
  • 4 tbsps balsamic vinegar
  • 4 tsps sugar
  • Salt & pepper, to taste

Instructions

  1. Wash and trim the Brussels sprouts, peeling away any yucky leaves. Score the bottoms with an X (this helps them cook faster). In a big bowl, mix the remaining ingredients and add Brussels. Toss to coat. Pour onto baking sheet and bake at 350 degrees for 25-30 minutes, until tender.

Notes

Adapted from Nooschi

https://thedomesticblonde.com/2013/11/13/balsamic-brussels-sprouts/

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