Roasted Leeks & Brussels Sprouts

Roasted Leeks & Brussels Sprouts

1 lb. Red Dog Farm brussels sprouts
1 Red Dog Farm leek
1 pinch salt
1 pinch pepper
1 tsp. minced garlic
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar

Preheat your oven to 350.

Wash your leeks well. Slice the rest lengthwise and then slice horizontally into imprecise chunks (not the nice even circles leeks naturally lend themselves to).

Wash the brussels sprouts and trim their ends.

Toss both leeks and brussels sprouts in a roasting pan. Add olive oil, balsamic vinegar, and honey, and mix.

Sprinkle on the salt, pepper and garlic to taste, then mix again.

Bake for about 25 minutes, but periodically take the pan out and shake it so the vegetables get evenly roasted. The leeks will be darker than the brussels sprouts.