Roasted Brussel Sprouts

Serves 6-8

For the Brussels Sprouts

• 2½ pounds medium Brussels sprouts, cut in half

• olive oil

• salt and freshly ground black pepper

For the Glaze

• ¾ cup brown sugar

• ½ cup butter

• splash chicken stock or water

• pinch fresh orange zest

METHOD FOR THE BRUSSELS SPROUTS:

1. Preheat oven 375 F.

2. Lightly dress the sprouts with olive oil, salt and pepper in a mixing bowl. Lay them in an even layer on a baking pan and roast for about 10 to 12 minutes, until tender (or about 3/4 of the way cooked).

3. Store in an air-tight container in the fridge until ready to serve.

METHOD FOR THE GLAZE:

1. Place all the ingredients in a pot over medium heat and bring to a simmer.

2. Add lightly warmed/room temp Brussels sprouts to the pot and allow to simmer for a few minutes, depending on how saucy you want the vegetables.

3. Use a slotted spoon for light glaze or a non-slotted spoon for a saucier vegetable.