Autumn Reprise

brussels 09

Between the wedding and the honeymoon we missed some prime autumn cooking time, but now that we’re back in the swing of things, it’s time to start doing some serious work with root veggies, winter squashes, and most importantly, the perennial favorite brussels sprout. Tonight we broke out the old standard roasted sprout recipe, which we served alongside brown rice and skillet-seared tempeh that had been marinated in olive oil, soy sauce, cider vinegar, Sriracha, and spicy mustard.

For dessert we had some sliced apple dipped in Tina’s homemade dulce de leche. She’ll put the recipe for the latter up tomorrow.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s