By Danielle French

Thinking of Easter Dinner

Brussels sprouts are not something everyone loves but nevertheless, they seem to come up when the holidays do. This recipe for Brussels sprouts is so simple, and even those not fond of them (my girls for example) will enjoy it. When I created this recipe, I had some grapes that had been abandoned at the bottom of the bowl; I thought “Why not throw them in with the Brussels sprouts?” which turned out to be a great idea. The grapes add a nice sweetness. I like the leftovers tossed into a salad the next day. I think that’s why they get crispy and are so tasty.

1 lb Brussels sprouts, rinsed and trimmed 2 tablespoons olive oil 1 1/2 cups small red grapes, rinsed 1 tsp coarse salt

Preheat the oven to 400ºF. Cut the Brussels sprouts in half. (Don’t worry if some outer leaves fall off; you can include them anyway.) Toss them and the grapes with the oil and sprinkle with salt. Place everything on a cookie sheet and roast for about 30 minutes until the Brussels sprouts are fork-tender. Serve as is or zest a bit of lemon on top.

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Danielle French - Ash Naylor Photography

About Danielle

Looking for a simpler way of life for her four daughters and herself, Danielle moved from Toronto to this farm in the Bethany Hills of Southern Ontario, and over time together with her family and her partner Shawn, restored the barn, the iconic heritage silo and the land.

Danielle loves to create unique settings and menus for the many events she offers at South Pond Farms, such as authentic farm-to-table gatherings, bread-making workshops, culinary classes, and weddings. Danielle’s vision is to inspire others to share her vision of a traditional life and way of cooking and to feel the sense of history on this beautiful land.  

Danielle was also the host of a television series called Taste of the Country

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