I went on a trip to the Annapolis Valley last week to visit wineries and producers, and I brought back a lot of amazing wines and foods. These brussels sprouts came from the Noggins Corner Farm Market, and they were delicious! Serves 4
• 16 brussels sprouts • 3 tablespoons sunflower oil • 3 tablespoons sesame seeds, toasted • 2 garlic cloves, minced • 1 tablespoon apple cider vinegar • salt + ground black pepper
Pre-heat oven to 450°F. Bring a large pot of water with a teaspoon of salt to boil Blanch the sprouts for 2 minutes. Cool them immediately in very cold water. Split them in half and lay in a baking pan with the oil, salt and pepper. Roast in the oven for 15 minutes, then add the garlic and sesame seeds to the pan and give it a stir. Roast for another 15 minutes, get the sprouts out of the oven and add the apple cider vinegar. Season with more salt if needed and serve.