This Week’s Recipes: February 15th-18th

Preheat oven to 400°F (use convection setting if your oven has it)

Rinse and dry Brussels sprouts stalk and place on a large rimmed baking sheet lined with parchment paper or a silicone baking mat.

Combine the avocado oil, maple syrup and balsamic vinegar in a small sauce pot over medium-low heat. Cook until heated through, whisking constantly, about 2-3 minutes.

Pour or spoon the mixture evenly over the Brussels sprouts stalk, turning the stalk as you pour to coat each side. Season the stalk generously with Kosher salt and pepper. Roast for about 30 minutes, turning the stalk on the baking sheet every 10 minutes.

Brussels sprouts should be a dark golden brown when finished and knife tender. Remove from the oven, slice each Brussels sprout off the stalk with a sharp knife to serve.

Recipe from Running to the Kitchen

Preheat an oven to 375 degrees F (190 degrees C).

Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.

Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Recipe from All Recipes

Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.

Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

Scatter half of the strawberries and blueberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar.

Scatter on the remaining blueberries and strawberries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some of the fruit showing through.

Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden.

Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth.

Feel free to add more milk if a thinner consistency is desired. Using the parchment paper, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Recipe from Salads4Lunch