First of all thank you all for your sweet comments on the blog and also on my facebook page about the exciting cookbooks in the works. I’m very excited and I’m pinching myself every day to make sure this is all real and not a dream. The pinching is starting to hurt by the way!
By the way, I suck at coming up with recipe names. I had no idea what to call this dish. The fruit aspect of this dish totally screwed up my original thought…Roasted Fall Veggies. I know not very creative either. Oh well! I think my brain is just mush right now. It shouldn’t be though. The hubby and I went away this past weekend for a little 3 day getaway minus the little ones. We needed it. Just a little quiet time up in the mountains with nothing but cooler temperatures and some beautiful fall foliage and kick butt hiking trails. Ahhhh yes it was just what the doctor called for. By the way, if you follow me on Instagram I posted this picture of our view from our tiny cabin.
Ok, so I guess I have no excuse for bad recipe names after having a few days off looking at that! Maybe I can blame it on….no, I got nothing!
Anyways I’m loving all the ingredients in this recipe right now. All of which are from the local farmers market, which by the way I’m also loving right now. Making this dish made me realize how much I missed brussels sprouts. Last year I discovered just how delicious they are. I know shame on me right? It took me that long to discover that! Well I was always scared away by them. Mostly because of the dreaded story you hear when it comes to these little green cabbages, “if you don’t cook them the right way then they turn out horrible”. Also my mom hates brussels sprouts so we never had them when I was growing up. My mom makes that horrible face every time I talk about brussels sprouts too. I’m sure it’s the face I make at her every time she eats what she eats too. I won’t go into detail since my mom reads my blog (love you mom), but lets just say mom hasn’t picked up on the Paleo ways of eating. She respects it but just doesn’t get it. Maybe one of these days I’ll convince her…..hmmmm….maybe when pigs fly!
In other news I start a Paleo challenge on Friday. It’s also the night I give my very first public Paleo talk. Yikes! Super excited but totally scared too. It will be fun….the challenge on the other hand will be interesting. Probably not the best time to be doing a challenge when you are also in the middle of testing Paleo desserts for a cookbook! Which leads me to my next question. Would any of you fabulous readers be interested in being a recipe tester? I have 85 recipes to develop with only 17 of them coming from the blog and only 60 days until the manuscript is due. Let’s just say….I need your help. So if you are interested in doing some recipe testing leave me a message below in the comments. I would owe you big time!
I’m off into the night to finish some last minute sewing of some Halloween costumes for tomorrows big night. Have a safe one everyone!
Roasted Fall Harvest
1 pound brussels sprouts
1 small sweet potato, peeled and cut into 1/2 cubes (about 1 cup)
1 Fuji apple, cut into 1/2 cubes
1 Pear, cut into 1/2 cubes
3/4 cup butternut squash, peeled and cut into 1/2 cubes
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
2 1/2 tablespoons coconut oil, melted
1/3 cup toasted pecans, diced
1/4 cup dried cranberries
Preheat oven to 425 and line a baking sheet with foil or parchment paper.
Wash brussels sprouts and cut the ends off, then cut into halves or quarters depending on how big your brussels are. The goal is to try to have all the fruit and veggies in this dish to be about the same size so they cook evenly. Just keep this in mind when chopping everything up.
Add brussels sprouts, sweet potato cubes, apple cubes, pear cubes, butternut squash cubes, sea salt, and cinnamon in a large bowl and toss together. Add melted coconut oil over veggies and fruit to evenly coat. Add mixture to baking sheet and spread evenly to coat the pan.
Cook for 20 to 30 minutes or until veggies and fruit are soft and tender. The cooking time will depend on how large you make your cubes too. Immediately after removing pan from oven sprinkle toasted chopped pecans and cranberries over the veggies and fruit and stir to combine.
Serve immediately on it’s own or as a side.
Makes about 4-5 servings.