I absolutely hate to hear that a blogger from the Secret Recipe Club is orphaned because the person who was assigned their blog didn’t make and post something from it on time. It isn’t a nice place to be when your left out of the fun.

So when I found out Wendy from La Phemme Phoodie had been orphaned, I couldn’t wait to adopt her. Although I would have liked to have made several other recipes from Wendy’s blog, such as these Lemon Blueberry Bars with Coconut Crust, or her Spinach, Bacon and Blue Cheese Quiche, time wasn’t on my side. So since I hadn’t eaten breakfast yet, and lunch time was fast approaching, I settled on her delicious sounding Roasted Balsamic Brussels Sprouts.

I’ve loved Brussels sprouts since I was a young girl, (I know, weird right}? I used to call them “Little Cabbages” when I was a child. These Brussels sprouts turned out fantastic! I love roasting veggies, and have no idea why I’ve never tried making Brussels sprouts that way. Roasting vegetables in the oven along with a little olive oil, salt and pepper really brings out their flavor, and it certainly did for these Brussels sprouts. The sweet tang of the balsamic vinegar livened up the flavor and made them super yummy.

Thank you Wendy for a delicious lunch today!

I wasn’t able to add peppers to this recipe the way Wendy did, simply because I didn’t have any on hand. I’m sure they would be a wonderful addition to this dish as well.