February 28, 2012

Eating for Winter

You'll have to forgive my absence this month. February is always a busy and too-short month for me between the truffle factory and the extensive list of personal goals that I make for myself every 10th of February. Do not fear! We have still been pulling cakes and loaves out of our shared oven, mixing up ingenious cocktails, and enjoying a few delicious, wintery meals like this one below. This simple Sunday meal featured Roasted Apples and Brussels Spouts, Glazed Wild Rice Tempeh, and Mashed Potatoes with Thyme and Sage Gravy.

This brussels spouts recipe is a staple during cold months and is an all-time favourite of mine. I posted this recipe in October of 2010 during the Marfa days, so I suppose enough time has passed for me to share it with you again. http://theveganette.blogspot.com/2010/10/roasted-brussels-sprouts-with-apples.html. The apples add sweetness and tenderness to the sprouts and the melange is delicious even if you have to substitute a yellow onion and omit the rosemary (as I did above).

12-15 brussels sprouts (halved, washed, and trimmed)
5 cloves of garlic (crushed, quartered, and trimmed)
1 medium-sized red onion (chopped)
2 crisp apples (chopped)
4  Tbs. olive oil
4 Tbs. fresh rosemary (rubbed)
coarse salt
fresh ground pepper

Pre-heat oven to 425. Toss all of the ingredients on a baking pan and coat with olive oil, salt, pepper, and rosemary. Roast in oven for 30 minutes, or until just browned. Serve immediately!


1 comment:

  1. Brussels Sprouts are one of our favorites although we have not tried them with apple. We have both in the frig so it may just be part of tonight's dinner.