Autumn ReprisePosted: November 9, 2009
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.