It’s the holiday season, with lots of parties to attend and host. It’s also the time of year when brussel sprouts are abundant, inexpensive, and at their best. Here’s a recipe I developed for my first book, “Herbal Beginnings,” which was a novel that included not only lots of romance, herb lore, a bit of mystery, and gardening tips, but also dozens of “beginning” recipes: herbal appetizers and cocktails. This recipe featuring brussel sprouts is still one of my favorites this time of year because it can be made ahead and refrigerated until needed. Especially good for unexpected guests, or to take to distant family gatherings because it travels well. Trim and rinse 1 lb. fresh brussel sprouts and pat to dry. You may need to cut large sprouts in half so they are similar in size to smaller ones to cook evenly. Spray an 8”x8” baking pan with cooking spray. Pour just enough balsamic vinegar to cover the bottom of the pan over sprouts. Sprinkle with 1 tsp. dried rosemary (or 2 tsp. fresh). Cover with foil and bake about 20 minutes or until just tender. Remove dish from oven, remove foil, and turn sprouts gently with a fork. Turn oven to broil. Add more balsamic vinegar if all has been absorbed, and broil just until sprouts are fork tender and lightly browned. Remove from oven and allow to cool. Mix ¼ c. balsamic vinegar with ¼ c. sugar-free hazelnut syrup (the type used for flavoring coffee). Place cooked sprouts (and any remaining liquid and rosemary from baking pan) in a container that can be tightly covered. Pour vinegar-syrup over. Cover tightly. Refrigerate overnight, shaking once or twice. Or, refrigerate up to two weeks. Serve chilled or at room temperature.