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Posted 2/24/2018 11:36am by Z Farm Life LLC.
Posted 2/24/2018 11:35am by Z Farm Life LLC.
<iframe frameborder="0" width="560" height="315" src="" allowfullscreen="true"></iframe><p><a href="">CSA Explain</a> on <a href="">Biteable</a>.</p>
Posted 2/24/2018 11:32am by Z Farm Life LLC.
Hello All!
As you probably already know we are now taking new members for the Upcoming CSA seasons! For more information please check out the CSA tab on our website. We have been working very hard to revamp our program to work seamlessly with the actual harvest seasons on our farm. 
We are also still taking on new members for the current Winter CSA program so we appreciate you spreading the work to friends, family and co-workers! The Cost of the share will be prorated for the weeks missed appropriately!
The weather has been weird as usual which has made things interesting down at the farm but right now were are focussing on clean up and prep for the seeds to arrive!
This week for the CSA we have some cool new options. We have put 1/2 dpi eggs on the item list for you to add to your share each week if desired as well as the option to purchase extra under our specialty store tab. We always try to add some cool stuff to purchase each week so don't forget to check it out!
We are also offering brown and white basmati rice this week to help create some healthy meals with our veggie selection so we hope you all enjoy!!!!
Thanks for your support! 


Cheesy Broccoli Rice


  • 1 tablespoon oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 cups broccoli or veggie of your choice, steamed and chopped roughly
  • 1 1/3 cups grated cheese use the cheese your family loves...Cheddar, Monterey Jack etc...
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • milk as needed to thin before serving if nessecary


  1. Place the oil in a medium size sauce pan over medium to low heat.
  2. Add the rice to the pan, cook and stir, until the rice starts to turn golden brown.
  3. Add the chicken broth to the pan, heat till it starts to boil. Place a lid on the pan.
  4. Cook, covered, for 15 - 20 minutes or until most of the chicken broth is absorbed.
  5. Remove from the heat and add the butter, chopped broccoli, cheese, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
  6. Stir again and add salt and pepper to taste ,add milk if desired to get the consistency you want.


Chipotle Cilantro Lime Rice Copycat Recipe

  How To Make Cilantro Lime Rice

Step 1: Cook rice

You can use any type of rice (white or brown) and cook it any way you like – on a stove top according to package directions, in a microwave or in a rice cooker.  The microwave method works for white rice only, if you never tried it, check it out here – how to cook rice in a microwave.

I always cook my rice in a rice cooker – it’s a completely hands off process, just put the rice and water in a rice cooker, press the Start button and walk away.  Yes, I’m lazy like that  Rice cooker is one of my most frequently used kitchen gadgets, and they are so cheap – you can get a great rice cooker for around $20!

If you never tried cooking brown rice in a rice cooker, or it never turned out well for you, you’ll like my article on how to make fluffy tasty brown rice in a rice cooker!

Step 2: Mix dressing and mince cilantro

While the rice is cooking, whisk the juice of 1 lime, minced garlic clove, 1 tsp olive oil and 1 tsp of salt in a cup.  You will use this dressing, along with minced cilantro, to flavor the cilantro-lime rice!

To mince the cilantro, I always use my food processor – just throw the cilantro in a food processor bowl fitted with the steel blade, pulse for 30 seconds and you’ll get a perfect minced cilantro with virtually no effort!

Step 3: Season the rice with lime and cilantro

Drizzle the lime dressing and sprinkle minced cilantro over the rice.  Using a fork, fluff the rice and mix everything thoroughly so the cilantro is evenly distributed.  Taste the rice and add more salt and seasoning if needed.  Enjoy your homemade Chipotle cilantro-lime rice!

Creamy and Cheesy Chicken and Rice: Wholesome brown rice, cooked chicken, and lots of cheese all swimming in a decadent, yet healthy cream sauce. This is a dish that everyone loves.

Creamy and Cheesy Chicken and Rice

An easy chicken and rice recipe perfect for your family. 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 485 kcal
Author A Mind Full Mom


  • 4 Tbs butter
  • 2 Tbs fresh minced garlic
  • 2 cups shredded cooked chicken breast
  • 4 cups steamed brown rice 4 cups AFTER cooking This is 1 cup uncooked brown rice
  • 1/4 cup all purpose unbleached flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup white wine or additional chicken stock
  • 2 cups chicken broth
  • 2 cups shredded cheddar cheese
  • Top with 1 1/2 Cups shredded cheddar cheese optional
  • 1 Tbs fresh chopped thyme optional


  1. Preheat oven to 350 degrees F.
  2. Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute. Whisk in flour, chopped thyme, salt and pepper then slowly pour in wine and chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Stir in cooked rice and chicken and then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese, if desired, and bake for 25-30 minutes or until cheese is melted through. Serve.
Chipotle Copycat Cilantro Lime Rice
Posted 2/22/2018 7:58pm by Elizabeth Longendorf.
Posted 2/22/2018 10:30am by Z Farm Life LLC.


 Tomorrow is National CSA Day! We will be opening sign ups for our new CSA programs tomorrow! If you sign up tomorrow you can receive $10 off your share by using the coupon code "CSADay" Check out the link below for our CSA Day teaser video!


We are enjoying working with you during our Winter CSA and hope you sign up for the upcoming seasons. Each week don't forget to leave out your boxes and bags. We reuse everything! If you have any grocery bags, we would love to take them off your hands! You can leave them out with your boxes each week. 

Thanks for your support!

Libby an Lacey 

Posted 2/17/2018 2:27pm by Elizabeth Longendorf.
Posted 2/16/2018 5:20pm by Z Farm Life LLC.

Hello All! 

I can't believe we are approaching Week 3 already! I hope everyone is enjoying their farm share so far. The farm has been pretty soggy this week but the break in the colder weather has given us a chance to begin cleaning up and really prepare the green houses for all of our baby plants to come.

Please continue to spread the word about our awesome program! The time to buy seed is fast approaching :) We still have space in our Winter program and will prorate new members for the weeks missed. Keep an eye out for our new CSA sign up which will be open soon. 

Each week we are trying to find some local and unique items to give as options during the Winter CSA Season. We have been able to get a hold of some fresh rolled oats that make a perfect cozy breakfast or snack this upcoming week. YUM!!!

Thank You All So Much For Your Support!


"Veggie" Of The Week: FRESH ROLLED OATS

Classic Overnight Oats

  • PREP TIME: 2 mins
  • YIELD: 1 large serving or 2 small


  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flaxmeal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup



  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.


Chocolate Peanut Butter Overnight Oats

  • PREP TIME: 2 mins
  • YIELD: 1 large serving or 2 small


  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flaxmeal
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons natural peanut butter
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup



  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.


Carrot Cake Overnight Oats

  • PREP TIME: 2 mins
  • YIELD: 1 large serving or 2 small


  • 1/3 cup plain Greek yogurt
  • 1/2 cup (heaping) rolled oats
  • 2/3 cup unsweetened milk of choice
  • 1 tablespoon chia seeds or ground flax meal
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup
  • 1 large carrot, peeled and shredded
  • 2 tablespoons softened cream cheese
  • 1/4 cup raisins
  • 1/2 teaspoon ground cinnamon



  1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
  2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.
Posted 2/9/2018 6:06pm by Z Farm Life LLC.
Hello All!
   We hope you all are enjoying the first delivery. As always if you have any questions or comments please email us at .Here at the farm we are preparing for week two. We are continuing to fight this odd weather but that is to be expected during this time of year. Getting the vehicles in the field is always a struggle but hiking on in is not out of the question when we need to harvest :) We are also in the process of cleaning the fields and greenhouse up in preparation for the upcoming planting season.
   This week we have purchased in lovely fresh cranberries and Florida oranges. We also have fresh eggs for sale in the CSA Specialty Item Store option under the CSA tab.
Don't Forget: We re-use boxes and clean bags so leave them out for your driver to collect. And get those veggies out of the bags and into the fridge to keep them as fresh as possible ;)
"Veggie" Of The Week: Cranberries

Bacon Roasted Brussels Sprouts with Cranberries Recipe

Bacon Roasted Brussels Sprouts with Cranberries Recipe - the BEST WAY to enjoy Brussels sprouts! Bacon roasting in the oven with fresh cranberries makes them quite irresistible.
Author Anna @ Crunchy Creamy Sweet


  • 16 oz . Brussels sprouts
  • 4 slices bacon
  • salt and pepper
  • 1/2 cup fresh cranberries


  1. Cook bacon in a large saucepan until crispy. Remove onto a paper towel lined plate. Reserve bacon grease.
  2. Preheat oven to 400 degrees F.
  3. Trim Brussels sprouts. Place on a parchment paper lined large baking sheet. Season with salt and pepper. Pour bacon grease over sprouts. Toss gently. Add fresh cranberries.
  4. Roast for 20 minutes or until the Brussels sprouts are tender and cranberries burst.
  5. Chop bacon and sprinkle over vegetables.
  6. Serve immediately.

Cranberry Orange Bread Pudding


  • 2 cups fresh cranberries
  • 2 TBSPs butter
  • 2 TBSPs brown sugar
  • 5 eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 TBSP vanilla
  • 1 TBSP orange liqueur you can sub with orange juice
  • 1/2 TBSP orange zest
  • 1/2 cup granulated sugar
  • 10 cups cut up bun bread roughly 9 3 inch slider buns


  1. In a medium sauce pan, combine the cranberries, butter, and brown sugar. Cook, stirring until the cranberries have just begun to pop and break down. Remove from the heat and set aside to cool.
  2. In a large bowl, combine the eggs, whole milk, heavy cream, vanilla, orange liqueur, orange zest, and granulated sugar. Whisk until fully combined.
  3. Add the cut up slider buns. Stir until the bread is completely covered with the egg mixture. Stir in the cooled cranberries. Let sit for 20 minutes so that it soaks up the egg mixture.
  4. Preheat the oven to 350 degrees. Prepare a 9 by 13 inch baking dish by spraying it with cooking spray.
  5. Once ready, pour the mixture into the pan and spread into an even layer.
  6. Bake, uncovered, for 35 to 40 minutes or until it begins to pull away from the sides of the pan.
  7. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Cranberry Orange Chicken is the perfect, one pan, seasonal meal made with juicy, tart cranberries and fresh orange juice and zest.
Author: Catalina Castravet
  • 4-5 chicken thighs or breasts with skin
  • 1/2 cup fresh cranberries
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/4 cup cranberries
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves minced
  • juice of one fresh orange
  • zest of one orange
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  1. Mix all the marinade ingredients to a food processor and blend until all combined and you have a smooth mixture.
  2. Add chicken to a large ziplock bag, container or deep dish pan. Pour the marinade over the chicken and marinate for 1 hour or better overnight.
  3. When ready too cook, preheat oven to 375F.
  4. Add the chicken to a lightly greased roasting pan. Pour the marinade over the chicken.
  5. Add the remaining 1/2 cup of cranberries to the pan, spread them evenly.
  6. Bake the chicken for 25 minutes. Mix one tablespoon of honey with one tablespoon of olive oil. Brush over the chicken.

  7. Turn on the broiler and broil for 2-3 minutes, or until the skin on the chicken is crispy. Watch it closely not to burn it.

  8. Garnish with fresh orange zest and fresh cranberries.
  9. Serve!

 Clean Orange Cranberry Scones
Yields: 8 sconesThese tender scones are ready in just 30 minutes, making them perfect for a sweet weekday breakfast treat or lazy weekend brunch. They’re full of bright orange flavors and tangy cranberries—such an irresistible combination! Leftover scones will keep for at least a week if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp (7g) orange zest (about 1 large orange)
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) honey
  • 3 tbsp (45mL) freshly squeezed orange juice
  • 1 tsp vanilla extract
  • ¾ cup (82g) fresh cranberries, diced
  • 2 tsp nonfat milk
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, honey, orange juice, and vanilla. Fold in the diced cranberries with a spatula.
  3. Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

The zest provides the majority of the orange flavor. Don't skip it!

Pure maple syrup or agave may be substituted in place of the honey.

Any milk may be substituted in place of the nonfat milk.

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

It’s important to dice the cranberries finely, no larger than the size of chocolate chips, to ensure that the scones bake evenly. I typically use my food processor to do this—it’s so much faster!

Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ⅓ cup of dried cranberries that have been hydrated may be substituted. To hydrate the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the scone dough. Just before mixing them in, drain and pat dry.

Cranberry Almond Spinach Salad



  • 16 oz baby spinach
  • 1 cup almonds , toasted
  • 1 cup dried cranberries

Sesame Seed Dressing

  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp white sugar
  • 1/2 cup olive oil
  • 3 Tbsp honey
  • 1 Tbsp finely minced shallot
  • 2 Tbsp sesame seeds , toasted
  • 1 Tbsp poppy seeds (optional)


  1. For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, sesame seeds (your sesame seeds should look more golden than mine - I didn't toast mine long enough) and optional poppy seeds until mixture is well blended.
  2. For the salad:
  3. Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.
  4. Recipe source: adapted from Allrecipes

Chicken, Cranberry, Pecan Salad Wraps Recipe
Chicken, Cranberry, Pecan Salad Wraps - a super lunch or wonderful addition! This salad is perfect for any occasion and very easy to make. Chicken, Cranberry, Pecan Salad Wraps - delicious and satisfying!
  • 3 cup cooked, shredded chicken
  • ½ cup dried, sweetened cranberries
  • ½ cup chopped pecans
  • ¾ cup chopped celery
  • ½ cup mayonnaise
  • Salt, optional
  • White pepper, optional
  • 1 teaspoon Parsley, fresh
  • 4 large tortillas or wraps
  1. In a large bowl combine chicken, cranberries, pecans and celery
  2. Stir to combine
  3. Add mayonnaise, salt, white pepper and mix well
  4. Place tortilla on a plate
  5. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley
  6. Roll wrap, cut and enjoy
You may want to add more or less mayonnaise, depending on your taste, serve on lettuce or spinach if you desired
Posted 2/5/2018 11:13am by Elizabeth Longendorf.

Hey Folks,

Although the CSA deliveries are about to start for the winter. We still have space available! We very much appreciate it if everyone spread to the word about of awesome program!!

*If you are a late sign up we will prorate your share for the weeks that have been missed.


I am attaching some pictures below of our winter CSA share sizes. These pictures are actual CSA shares that will give you an idea of the amount of produce you may receive each week.

Small Winter Share (6 items)
Medium Winter Share (10 items)
Thanks For Your Support!!!
Posted 2/2/2018 7:50pm by Z Farm Life LLC.

Hey Folks!

First of all I would like to thank you all for your much needed support! If you are receiving this email than you have signed up as a member of our 2018 Winter CSA Program.

*Please friend us on both of our FACEBOOK PAGES, Farm FACEBOOK & Biz FACEBOOK (We update regularly especially when it comes to CSA Deliveries)

Also... Check Us Out On:

Instagram zahradka_farm

Twitter TheZahradkaFarm@TheZahradka

Snapchat zfarmlife

Pinterest Zahradka Farm



The CSA Store Goes Up Every Friday 5pm - Sunday 5pm (If You Forget To Order Or Choose Not To, We Will Pack You A "Farm Choice" Box So You DOn't Miss Out)
If You Will Be Out Of Town Or Do NOT wish To Receive Your Delivery Any
Week Please Email US Right Away
First Deliveries Begin Wednesday February 7th 8am (You Do Not Need To Be Home To Receive Your Share)
CSA Tips:
1. Un-box and Un-bag all produce as soon as you can to let it breath and prevent slimy mold :(
2. DO NOT wash your veggies until you are ready to eat. Any dirt os a protective layer that prevents your produce from rotting right quickly. Wash as you use them.
3. Return Your Box Each Week. If it it broken or for some reason you can not return, please let us know so that we will send another. Until the box is returned or we are notified your produce will be left in a bag.
4. We recycle plastic grocery bags and CSA bags, so if you have any lying around in good condition send them our way. We try to be as sustainable as possible.
5. If you have any comments or questions feel free to email us any time or leave a note in the NOTES SECTION of your order form. (We are farmers and are often in the fields... not the office. We have a very small staff that have learned to be "jacks of all trades" so please be patient. Our office days are usually Mondays) Thanks and ENJOY!!!
Veggie Of The Week: FENNEL

Roasted Chicken Thighs with Fennel & Lemon

Serves 4

  • 2 poundsbone-in, skin-on chicken thighs (4 to 6)
  • 2small fennel bulbs (1 to 1 1/4 pounds total)
  • 4large cloves garlic
  • 1Meyer or regular lemon
  • 2 tablespoonolive oil
  • 2 tablespoonsdry white wine
  • 1 teaspoonkosher salt
  • Freshly ground black pepper
  • Cooked rice or bread, for serving (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside.

Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.

Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine.

Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken.

Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with rice or bread if desired.


Roast Pork Loin with Fennel & Apples

Author Melissa Belanger

Yield 8


  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh sage
  • 4 garlic cloves, minced
  • 2 teaspoons lemon zest
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 4 pound pork loin
  • 1 apple, cored and sliced
  • 2 fennel bulbs, thinly sliced
  • 1 large sweet onion, sliced
  • 2 - 3 tablespoons lemon juice
  • Salt & pepper


  1. Preheat oven to 350˚F.
  2. In a small bowl, mix together olive oil, sage, garlic, lemon zest, salt & pepper to form a paste.
  3. Rub paste onto pork loin to evenly coat.
  4. Place fennel, onion, apple and lemon juice a large baking dish or dutch oven. Stir to combine. Season liberally with salt & pepper.
  5. Place pork loin on top of mixture and bake for 1 hour 30 minutes - 1 hour 45 minutes or until pork has reached an internal temperature of 145˚F.

Recipe by Simply Whisked at


Oven Roasted Fennel, Potatoes, Carrots and Onions
Author: Wholesome and Savory Eats
  • 1 large fennel bulb - chopped with stems and fronds removed
  • 5 to 6 small/ medium-sized potatoes - quartered (fingerlings work well also)
  • 16 ounce bag of baby carrots
  • 1 large onion - cut in rings
Seasonings/ spices:
    • 1 teaspoon caraway seeds
    • 1 teaspoon granulated garlic
    • 1 teaspoon crushed dried Rosemary (or a few sprigs of fresh Rosemary)
    • 1 teaspoon organic no salt seasoning
    • Sea salt - to taste
    • Freshly ground black pepper - to taste
    • 2 to 3 tablespoons Avocado oil
    • 1 cup vegetable broth (use a good low salt broth or homemade)
    • ½ lemon - squeezed and juice reserved
Powered by ChicorInstructions
  1. In a large baking dish add the chopped fennel, potatoes, carrots and onions. Dress the vegetable mix with oil and seasonings and toss together well to coat the vegetables.
  2. Add a cup of vegetable broth and place in the oven.
  3. At about the half hour mark check on your vegetables to ensure that they have enough liquid (as oven temperatures may vary). Using a spoon move them around a bit so they cook evenly. Add a little liquid if needed.
  4. Place the vegetables back in the oven and cook for an additional 15 to 20 min or until done. Remove from the oven
  5. Squeeze the reserved lemon juice over the vegetables and your dish is ready to be served.
  6. Enjoy!


Roasted Brussels Sprouts, Fennel and Leeks
Brussels sprouts, fennel and leeks are tossed with oil, cider vinegar, spices and roasted.
Author: Cathy Roma |
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
  • 1½ pounds brussels sprouts, bottoms trimmed, bruised or browned outer leaves removed, then halved
  • 1 large fennel bulb, core removed and thinly sliced
  • 1 large leek, white and pale green parts only, thinly sliced and rinsed thoroughly
  • ¼ cup extra virgin olive oil
  • 2 Tbsp cider vinegar
  • 1 Tbsp brown sugar
  • ½ tsp Chinese five spice
  • Kosher salt and freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Combine oil, vinegar, brown sugar, five spice, salt and pepper in a large bowl and whisk well.
  3. Add brussels sprouts, fennel and leeks to the bowl and gently toss to coat.
  4. Spread vegetables on a parchment-lined sheet pan and roast for about 30 minutes or until golden brown and tender.
  5. Sprinkle with salt to taste and serve immediately.