Thursday, March 24, 2011
Sweet Roasted Winter Vegetables
This was inspired by a recipe in the NY Times. I did not measure anything out, but I trimmed and halved a few handfuls of Brussels sprouts and tossed them with a Granny Smith apple, cut in large chunks, and some larger-sized butternut squash cubes I had in the freezer. I tossed them all with olive oil, salt and pepper, and a tiny drizzle of maple syrup. I sprinkled some walnuts on top before tossing it in the oven.
I served it with chicken braised in my home-canned peach rum sauce with about 1/2 tsp of cayenne pepper, based on this recipe. I did not like it that much, and it was very un-photogenic, so I don't have a picture of that.