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Completed for Digital Media Illustration at CCAD.
A New England and Canadian traditon during the sugaring season of maple syrup it just made since. Since being raised in Vermont I had to include Vermont maple syrup, but any can be used but please use real maple syrup.
A yummy way to tempt kids, or anyone, to eat brussels sprouts. If you like a little less sweetness, reduce the amount of maple syrup to 2 Tbsp. You can also make these in a slow cooker (substitute a good chunk of butter for the olive oil, and add a little splash of water. Cook on low for 4-5 hours or high for 2-3 hours. Doubling the recipe is ok.). A nice side dish for Thanksgiving dinners!