Look for scrumptious fall fruits and vegetables including sweet potatoes, apples, Brussels sprouts, butternut and spaghetti squash, and pears at farmers markets, your home garden, health food stores, and in produce sections of neighborhood markets. Each is loaded with nutrients you need to maintain health, and at the peak of flavor in the fall. In-season local produce is usually less expensive and fresher than stuff that is imported and/or has to travel thousands of miles to get to your market. We like to serve our family the freshest foods at economical prices, don't we?
Now Back to my Fall Favorites.
|Starting from 12 o'clock, yellow then orange fleshed Sweet Potatoes, at 9 o'clock is a deep purple skinned piece of Japanese Sweet Potato. When it is cooked, its flesh looks yellow/light green|
For a treat you and your family are sure to love try this delicious Maple Roasted Sweet Potatoes and Brussels Sprouts recipe from Katie Koteen at Well Vegan.
My favorite way to prepare Brussels sprouts is simple and satisfying. I buy 2 cups of Brussels sprouts or roughly a pound. I like the kind that is sold loose or on the stalk. That way, it's easy to pick and choose the best. Select small Brussels sprouts, as they are the most sweet. Clean off wilted outer leaves and cut off bottom. Soak and then rinse in cool water, cut in half lengthwise, and place in a baking dish.
Mince 5 or 6 cloves of garlic and sprinkle on sprouts. Pour 1/4 cup water over the sprouts and stir so water and garlic is spread throughout. Roast in a uncovered baking dish or roasting pan in a preheated 425 degree F oven for 1/2 to 3/4 of an hour. You'll know the dish is ready, when Brussels sprouts are crisp on the outside and tender on the inside.
Place on a platter or into a serving bowl and drizzle on 1 Tablespoon of extra virgin cold pressed olive oil. Add fresh ground black pepper and salt to taste. If you'd like, add a splash of fresh squeezed orange, lemon, or lime juice for zing.
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