Fall gets me excited for new produce.
It’s the little things… am I right?!
While I’ve seen a lot of strange in Vegas (some good, some BAD), this strange but good meal was done in advance of the trip.
Side note: I planned ahead?! Who AM I?
It may not be the strangest thing I’ve ever made but the combination was interesting enough. And aren’t the colors pretty?
The butternut squash and beets made for a delicious sweet contrast to the sometimes-funky Brussels. I find the trick to brussels is to roast them really, really well. It brings out their sweeter side.
Just in case this isn’t strange enough for you, I ate it with Lindsey’s super strange-but-good Salted Cinnamon Spiced Salmon. My only change was to cook it in coconut oil rather than butter. Sizzlefish salmon is incredible on it’s own, but I loved the sweet-savory combo of pepper and cinnamon with it!
Roasted Brussels, Butternut, & Beets
- 3 C sliced Brussels sprouts
- 2 C diced butternut squash
- 1 C diced beets
- 3 T fresh sage, roughly chopped
- 2 tsp lemon juice
- 2 tsp avocado oil
- Pepper, to taste
Preheat oven to 400 degrees.
Prepare veggies and place on a foil-lined pan.
Whisk lemon juice, oil, and pepper. Toss with veggies.
Roast in oven for 20-25 mins, tossing once half way through.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
2 more days in Vegas! I’m having a blast and we’re playing really well… but I think I need to sleep for a week.
Don’t forget to enter the Quest protein chip giveaway! Ends Sunday!
What fall produce do you look forward to?
Are you good about planning ahead? I’m normally motivated by last-minute panic. LOL!