Last night I caught up with my best friends from home and got my chile con queso fix at a local Tex-Mex restaurant, Los Tios. Queso and good friends are the perfect combination!
Luke ordered fish tacos, which were also tasty.
Much more colorful too
It’s amazing how quickly time flies when I go home. I always want just one more day! Unfortunately, I’m already headed back to New Hampshire this morning. Before I take off, I wanted to share a tasty brussels sprout recipe I recently made: Sweet and Savory Balsamic Brussels Sprouts.
They were super easy to put together and pretty good too. I should mention that I am not a huge mustard fan, and if I were, I would probably love these more. Luke is a mustard fan and he thought they were excellent.
Here’s how you throw them together:
Chop up your brussels sprouts into halves.
Toss them in olive oil and then roast for 30 minutes.
Meanwhile, mix together the the sauce ingredients.
When the brussels sprouts are done, toss them in the sauce.
Sweet and Savory Balsamic Brussels Sprouts
Adapted from The Spontaneous Hausfrau
- 1 lb brussels sprouts, ends chopped off and then chopped in half
- 5 tbsp olive oil
- 1 tbsp raspberry mustard
- 1 tbsp balsamic vinegar
- 1/2 tsp agave nectar (you can use honey too)
- 1 tsp worcestershire sauce
1) Preheat oven to 400.
2) Peel off the outer leaves of your brussels sprouts and chop the ends off. Then chop them in half.
3) Toss the halved brussels sprouts in 2 tbsp of olive oil and put them on a baking sheet.
4) Roast them at 400 for 30 minutes, stirring occasionally.
5) Meanwhile, mix together the 3 tbsp of olive oil, mustard, balsamic, agave nectar and worcestershire sauce in a large bowl.
6) When brussels sprouts are done, toss them in the sauce.