Roasted Brussel Sprouts and Leeks

As an adult, I realized that I really do like brussel sprouts. However, I hardly ever eat them because I find the seasonal, local, fresh brussel sprouts so much more delicious than anything you’ll find in a store, so that limits the availability to just a few weeks each year.

Lucky for me, it’s that time of year. Here’s what I made:

I washed all of the tiny bugs off of my sprouts (they just come along with all of my market-fresh produce. oh well). The pound of sprouts I bought from Ollin Farms were small, so I left them whole, and coarsely chopped 4 leeks. I tossed them with a couple TB heavy whipping cream and a little maple syrup, then put them in a 375 degree oven for 25 minutes or so.

They came out beautifully tender. I sprinkled a little sea salt on top and couldn’t get enough of them! I am planning on re-creating this same recipe this week as I take advantage of brussel sprout season.