FALL back into these great fall favorite recipes!

Spring forward! FALL back!  With the time change happening today, not only are we gaining an hour of extra sleep (you’d never know it, my kids were up at 6:15AM this morning, WHAT’S WRONG WITH THEM?!)  but it means that we are officially full swing into fall!

So since I have an extra hour, I’m gonna give you three of my favorite fall recipes with three of my fave fall ingredients!

Brussel Sprouts – Full of ANTIOXIDANTS and great for DIGESTION

Sweet Potatoes – Full of IRON, which helps specifically with giving your body a resistance to stress!

Butternut Squash – Full of FIBER and packs a punch when it comes to bone health.

Keep all three of these recipes in mind not just over the holidays, but any night of the week!  Look, my kids even eat the Brussell Sprouts, and any day that I can get out of cooking 4 separate meals in my house for each kids and a demanding husband (yes, he’s demanding) I’m down for.  Especially since I’m gaining an hour!  Maybe I can take it to myself and give one of Michelle’s DIY Spa treatments a try!!

 

 

Pan Roasted Brussel Sprouts

  • 1 lb. Brussel Sprouts Halved
  • ¼ c. Olive Oil
  • 2 Tbs. Balsamic Vinegar
  • ½ tsp. black pepper
  • ½ tsp. coarse salt

Combine all ingredients in a bowl and make sure the sprouts are well coated.
Spread out in a single layer on a baking sheet that’s been sprayed with a non-stick spray.
Pop in the oven on 350 degrees for 30-40 minutes uncovered.

Roasted Sweet Potato Wedges

  • 3 Sweet Potatoes peeled and cut into wedges
  • ¼ c. Olive Oil
  • 1 Tsp. Kosher salt
  • Fresh Rosemary

Combine all ingredients in a bowl.
Spread out in a single layer on a baking sheet.
Pop in the oven on 400 degrees.  Roast until tender and golden brown on top. About 25 -30 minutes.

Butternut Squash Soup

  • 1 Package Butternut Squash cubed
  • 2 stalks of leek, cleaned & rough chopped
  • 3 celery stalks
  • ½ yellow pepper
  • 2 medium sized potatoes peeled & cubed
  • 2 cups vegetable stock or chicken stock
  • pinch of salt
  • ½ tsp. white pepper

In a large stock pot, saute the leek, celery and pepper in the olive oil. Roughly chop all of them- truly it doesn’t matter how it’s chopped, it’s all good, cause it’s going in the blender anyways!

Let them cook down for a few minutes on medium heat until the celery becomes translucent. Add the butternut squash and the potatoes – the salt and pepper, and then add the stock. You’re going to add enough just to cover the vegetables.

Make sure you don’t add too, too much liquid or your puree will become too watery. Allow the soup to cook uncovered on a medium low simmer for 20 minutes.

While you could technically just put this all in the blender now and give it a little blend until it’s a smooth consistency (and it would be incredible!), here’s where the optional ingredients come into play. If you wanted to throw it over the edge just a bit, add a pat of butter and a couple tablespoons of heavy cream to it. It will be smooth & creamy and oh so good! You could chop up some fresh herbs, dill, cilantro or chervil and sprinkle on top.

So take advantage of your extra hour from the time change! Either get in the kitchen and enjoy some of these delish dishes or go check out that body treatment!  You deserve it!

 

FALL back into these great fall favorite recipes!

Pan Roasted Brussel Sprouts
Ingredients
  • 1 lb. Brussel Sprouts Halved
  • ¼ c. Olive Oil
  • 2 Tbs. Balsamic Vinegar
  • ½ tsp. black pepper
  • ½ tsp. coarse salt
Instructions
  1. Combine all ingredients in a bowl and make sure the sprouts are well coated.
  2. Spread out in a single layer on a baking sheet that’s been sprayed with a non-stick spray.
  3. Pop in the oven on 350 degrees for 30-40 minutes uncovered.
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