Dinner is served: Beef Bourguignon, Roasted Brussel Sprouts, Baked Organic Sweet Potato

This was delightfully delicious. I must confess, this was my first time cooking Brussel sprouts (why I waited so long I have no idea), and they have become a new favorite. Roasting the sprouts caused the leaf skin on the outside to crisp up a little, while leaving the inside nice and tender. I had … Continue reading Dinner is served: Beef Bourguignon, Roasted Brussel Sprouts, Baked Organic Sweet Potato