A diary of the projects, hurdles, rewards and family life at we recorded at Wise Acres, our former homestead in Horsefly, BC. (Careers and teenagers have forced us back into the city, at least for a little while.)

Friday, December 26, 2008

Yummy Brussel Sprouts...really!

Happy Holidays to everyone! Guess who got new pajamas for Christmas!!

We have had a great holiday so far. Nana flew in for a quick visit the week-end before Christmas...Grandmaman arrived a few days later and will be with us for a few more weeks :)

We celebrated Winter Solstice, with a few of our new Horsefly friends. We had a big bonfire and heard about celebrating the solstice in Germany and some folklore from Iceland, while the kids ran around building snow houses, etc...it was a lovely evening.

But getting to those brussel sprouts...I don't normally enjoy brussel sprouts...in fact I have always given them a pass. But this past Thanksgiving, we spent with Erich's Uncle Norm and Auntie Candace and she made the most delicious brussel sprout dish! Auntie Candace is a long-time vegetarian and an exceptional cook. The first meal she made for us was when we came out to BC on our honeymoon, we were vegan at the time and she made a great tempeh (or maybe tofu?) pasta dish. Another memorable meal was done completely over an open-fire without the benefit of running water or electricity...a scrumptious salmon, with beautiful roasted potatoes and a huge fresh salad (which she grew herself, of course). Anyways...I digress...but based on my history of positive culinary experiences with Candace, you can see why I was willing to take a risk with her brussel sprouts! In a word...delicious...and here is the recipe...my little gift to you...enjoy!

6 cups of brussel sprouts (cut in half)
2 tbspn of olive oil
onion (cut into eighths)
red pepper (optional)
1/2 cup hazelnuts
1/4 cup maple syrup
1 tsp of cider vinegar

Roast hazelnuts at 350 degrees for 5-10 minutes. Toss brussel sprouts, onions and peppers in olive oil. Roast in oven at 425 degrees for about 30 minutes. Mix maple syrup and cider vinegar, pour over vegetables, add hazelnuts, roast for about 5 more minutes.

Sorry the picture is kind of blurry...I wanted to snap one before they were all gone!

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