Directions. Warm the oil in a heavy pot over medium-high heat. When hot, add pork. Sear on all sides until golden brown, about 7 minutes. (If necessary, work in batches to avoid crowding.) ...

A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can’t find small carrots, halve larger ones crosswise then quarter lengthwise.

1/4 cup cider vinegar. 2 tablespoons apple cider. 2 tablespoons brown mustard. Salt and pepper to taste. 1/4 cup olive oil. Whisk together the syrup, vinegar, cider, mustard and a generous pinch ...

As we trudge through this last leg of winter, I never tire of a sit-down Sunday roast dinner. This week I’m featuring a pork loin roast with one of our family’s favourite vegetables - Brussels ...

Roast for 30 minutes so the skin can get gloriously crispy. Remove it from the oven and add it your chicken broth. Close the lid and lower the heat to 350 degrees for 3.5-4 hours until it is fall ...

The vegetables roast in a hot oven until the carrots are tender and the Brussels sprouts are golden brown, about 30 to 35 minutes. The sliced vegetables are placed on a baking sheet in a single ...

Preheat oven to 375°F. Place apples, water, sugar, cinnamon and nutmeg in a 3-quart saucepan over medium heat and cook until apples become soft, about 15 to 20 minutes. Puree with an immersion ...

3 tablespoons apple cider vinegar. 1 Gala apple, cut into ½-inch wedges. 1 pound fresh Brussels sprouts, trimmed and halved. kosher salt. Heat oven to 425 degrees.