1- Trim outer leaves and stems from brussels sprouts, and
discard. Bring a medium pot of water to a boil, and add a few
dashes of salt.
2- Prepare an ice-water bath. Add Brussels sprouts to boiling water
3- Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
4- Heat 1/2 Tbsp. butter and 1/2 Tbsp. Ascolano EVOO in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.
5- Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
6- Add remaining 1/2Tbsp. each butter and Ascolano EVOO
to the same pan over medium-low heat. Add onions, and cook,
tossing occasionally, until wilted and transparent (3 to 4 minutes.)
7- Add Fig Balsamic Vinegar, and stir to loosen
any brown bits on bottom of pan. Cook until balsamic vinegar is
reduced and the onions are glazed, about 30 seconds.
8- Add onions to brussels sprouts, and toss well. Serve
Heat grill to medium-high. Drizzle peaches with olive oil and grill, cut sides down. Pull them of once they are juicy and charred, about 2 to 4 minutes. Remove with a spatula. Serve over vanilla ice cream and drizzle with your favorite Balsamic Vinegar. Serve with mint.
Preheat oven to 375° F and grease a 9×13 baking dish.
Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.
Remove from oven. Serve and enjoy!