This sounds so good!
Autumn is here and with it, all the delicious cooler-weather produce. We just had persimmons for dessert last night and my oven has been hard at work roasting all kinds of root vegetables. While the weather out here in northern California remains in the 70s and 80s, nothing will stop me from ringing in my favorite fall season with dishes loaded with pumpkin, cloves, cocoa, nutmeg and cinnamon. I was born on Thanksgiving Day, after all. Autumn courses through my veins.
We love Brussels sprouts in our house. My go-to preparation is to toss them with a high-heat cooking oil, roast them until browned and crisp, then toss with olive oil and sprinkle with sea salt and freshly ground black pepper. But this time I wanted to give them an autumnal treatment and also treat the kids to a sweet twist on their nightly veggie. A cinnamon glaze sounded like…
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