For spring break last week, we took a family vacation to Colorado to do a little skiing. And ski we did! What I didn’t expect was what wonderful food we’d eat in Vail. Wow! The restaurants in Vail (or at least the ones I went to) served some of the best food I’ve ever had. We took a babysitter with us, so we were able to have long, leisurely dinners with our friends every night in fabulous restaurants. And our kids got to eat pizza and mac and cheese back in the condo every night, so they were happy, too.
One of my favorite restaurants was Kelly Liken in Vail Village. I had potato crusted trout with Brussels sprouts; but the Brussels sprouts stole the show! I tried to recreate them tonight, and while they might not be much to look at (they are not burned, it’s the balsamic that makes them dark), they sure were good. Even the kids liked Brussels sprouts cooked this way! I’ll tell you about the chicken later on this week.
Balsamic Roasted Brussels Sprouts
1 lb Brussels sprouts, sliced
2 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
2 cloves garlic
1 tablespoon honey
2-3 tablespoons chopped walnuts
2 tablespoons dried cranberries
Wash and slice Brussels sprouts lengthwise. Combine olive oil, balsamic, honey, and salt and pepper in a small bowl. Grate garlic into bowl using a microplane (or you can mince it really finely). Pour over Brussels sprouts and roast at 400 degrees for about 20 minutes, stirring occasionally. Add walnuts and roast for 2-3 minutes more. Remove from oven and add cranberries.
