RecipeMuncher

This is my nephew, Stone. He is six and he’s been helping me cook since he was three. Here he’s got a stalk of Brussels Sprouts that we are going to roast and drizzle with a balsamic glaze for today’s Thanksgiving meal. Roasted Brussels Sprouts: Toss Brussels Sprouts in olive oil, salt and pepper and roast until tender and the outer leaves are brown and crispy. Toss with a balsamic reduction. We both would like to wish you a wonderful Thanksgiving and share with you one of o (...)