Roasted Strawberries

MMM... We made these tasty Roasted Strawberries from Super Natural Every Day.  We quadrupled(!) the recipe and baked them on stoneware.  Because we made so much, there was some extra juice, but we filled the jar with the berries and then with enough liquid to cover them.  We ate them warm over a scoop of fresh ricotta.  I think they would be great with ice cream too.

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.