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December 15, 2022

Oven roasted Brussels sprouts recipe

YIELD: 6 servings



1 1/2 pounds Brussels sprouts

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

6 bacon slices, cut into 1-inch pieces

10 peeled garlic cloves


  1. Preheat oven to 400 degrees.
  2. Clean and trim Brussels sprouts, cutting large heads through their core.
  3. Place Brussels sprouts and garlic in a large bowl and drizzle with olive oil, tossing evenly to coat.
  4. Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer).
  5. Sprinkle with salt and pepper.
  6. Sprinkle the bacon pieces over the Brussels sprouts.
  7. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.

Sherried fruits recipe


1 medium can sliced pineapple

1 medium can peach halves or slices

1 medium can pear halves or slices

1 medium can apricot halves

1 stick unsalted butter

2 Tbsps. Flour

1/2 cup packed light brown sugar

1 cup full-bodied sherry (i.e. Harvey’s Bristol Cream)

Drain all the fruit. Cut the pineapple slices in half, also the peach and pear halves if they are extra-large. Arrange fruit alternately or in alternate layers in a large, medium-deep casserole dish. In a heavy saucepan on the stove top, combine the butter, brown sugar, flour, and sherry. Cook, stirring, over low to medium heat for 10-15 minutes until smooth and thickened. Pour over fruits in casserole, cover and let stand in the refrigerator overnight. Before serving, heat for 25-30 minutes in a 350-degree oven until hot and bubbly. Keeps well for several days

October 12, 2022

The city of Albany seeks your input on a survey related to its creation of a Department of Neighborhood and Community Services. City Hall wants the new department to serve as a one-stop shop for things people need.

The survey can be found here through Nov. 30.