Roast Acorn Squash

I'm a big fan of acorn squash. Usually I just pop it in the microwave whole and mash it up with plenty of brown sugar and butter. But this year the acorn squash hasn't been as sweet and tasty as usual, so I've been avoiding it at the grocery store.

That is until I had Roast Acorn Squash at a friend's house. It was divine! Roasting it brought out the squash's natural sweetness. In the past I worried that leaving the skin on the squash might taste weird, but it was SO GOOD. Plus you don't have to peel it. You guys know I'm all about making my life easier in the kitchen.

Roast Acorn Squash is totally my new go-to veggie. Give it a try and let us know what you think!

Let's get cooking!
Erin

Roast Acorn Squash
Serves: 3

1 large acorn squash
2 tablespoons dark brown sugar
1 1/2 tablespoons olive oil
Salt and paper

Preheat oven to 400 degrees. Slice squash in half and scoop out the seeds. Slice squash into 1" half moons and place in a single layer on a large rimmed baking sheet.

Sprinkle dark brown sugar, oil, salt, and pepper over squash and toss to coat. Bake in preheated oven for about 15 minutes. Take a peek at the bottom to see if the squash is caramelized and browned. (If it's not, pop it back in for 5 more minutes.) Once it's caramelized, flip the squash and cook for another 5-10 minutes, until squash is tender.

Roasted (Kitchen Sink) Brussels Sprouts

One major coup of my marriage: I got my husband to eat--and like--Brussels sprouts. Now if I could just get him to like mushrooms.

I have followed recipes for Brussels sprouts. They often call for honey or maple syrup and maybe bacon. Mmm, bacon. Now, I just kinda use whatever I have on hand--hence "kitchen sink." Sriracha is nice for balancing out the sweetness.

Anyhow, I recently roasted what I call "kitchen sink" Brussels sprouts and the younger daughter ate two (victory!) and the hubby ate many more. The point is to be adventuresome, use what is on hand, and make sure to cook them long enough that they aren't hard (hubby hates that).

XOXO,
Amy

Roasted (Kitchen Sink) Brussels Sprouts
12-16 ounces Brussels sprouts, trimmed
1 shallot, diced
2 cloves garlic, minced
Honey -- generous squirt (No honey? Use maple syrup. What's really good is maple syrup and bacon or ham)
Sriracha -- to your liking
Salt
Ground black pepper

Preheat oven to 425. Combine all of the ingredients in a bowl. Spread onto a cookie sheet that has been sprayed with Pam. Bake at 425 for 20 minutes.

Honey Roasted Carrots & Parsnips with Herbes de Provence

Roasted vegetables, how do I love thee? Let me count the ways.

Seriously. Let me count the ways...

1. Roasted vegetables are crazy easy. You all know that I'm lazy. I take the easy way out so I can watch more TV. And that's real life.
2. Roasted vegetables are ridiculously delicious. High heat caramelizes the natural sugars, and you might just be able to trick your taste buds into thinking you're eating candy. Healthy candy. 
3. Roasted vegetables are versatile. I've roasted green beans, potatoes, broccoli, brussels sprouts, carrots, zucchini, asparagus, snap peas, and squash. There might be more, but you get my drift. You can roast pretty much any vegetable and expect delicious results. 

Today we're roasting carrots and parsnips, drizzled with honey and sprinkled with Herbes de Provence for a subtle floral sweetness. Crazy easy and ridiculously delicious. 

Honey Roasted Carrots & Parsnips with Herbes de Provence

Serves: 4

1 pound parsnips, peeled and sliced 1/4" thick

1 pound carrots, peeled and sliced 1/4" thick

1 tablespoon olive oil

1 tablespoon honey

1/2 teaspoon Herbes de Provence

Salt and pepper

Preheat oven to 425 degrees. Place parsnips and carrots on a large, rimmed baking sheet. Drizzle with olive oil and honey and sprinkle with Herbes de Provence and salt and pepper to taste. Use your hands to toss everything together so the vegetables are evenly coated. Bake for 10-15 minutes, stirring halfway through, until the vegetables are golden and tender.