So I’ve recently gotten on the band wagon of the all-the-rage expensive spin studio classes. The classes are priced exorbitantly and as you’re paying the fee you wonder why the hell am I doing this!?
This dish screams fall. It has warm flavors, muted colors and uses squash and apples, both in prime season right now.
Yesterday was the 1st of October. That excites me. I’ve already hit my maximum intake of candy corn so I may have peaked a little early on that but I haven’t even ventured into the land of recipes involving pumpkin so there’s alot to look forward to.
I love brussel sprouts, in such a way that I will order a side of them as my appetizer at a restaurant. I just find them so delicious and am happy to know that it’s now their prime season.
To make them perfectly roasted, I follow Ina Garten’s recipe with a few tweaks here and there. They are the perfect side dish to any fall meal and I cannot get enough of them.
Ina’s Roasted Brussel Sprouts