This week I'm changing it up! It's all about variety.
I started with Brussels Sprouts. Go big or go home, right? William immediately turned his nose up.
I wasn't sure exactly what to do with them. But, I chopped the little stem off the end, cut them in half, and placed them on a roasting pan. Topped with olive oil, sea salt, and aged balsamic vinegar.
I roasted them on 425 degrees for 15 minutes.
I was surprised with how good they were! Crispy and caramelized. Excited to have a new vegetable in the rotation.
Up next....eggplant, butternut squash, and cabbage. Yum!