Roasted Brussel Sprouts

Yesterday was the 1st of October. That excites me. I’ve already hit my maximum intake of candy corn so I may have peaked a little early on that but I haven’t even ventured into the land of recipes involving pumpkin so there’s alot to look forward to.

I love brussel sprouts, in such a way that I will order a side of them as my appetizer at a restaurant. I just find them so delicious and am happy to know that it’s now their prime season.

To make them perfectly roasted, I follow Ina Garten’s recipe with a few tweaks here and there. They are the perfect side dish to any fall meal and  I cannot get enough of them.

Ina’s Roasted Brussel Sprouts

Baked Sweet Potato Fries

So Addicting.

My last meal on Earth would most definitely involve a french fry of some sort. They are the ultimate comfort food. Unfortunately, I try to limit my intake of these bites of fried goodness and bake them as an alternative. This recipe works with regular and sweet potatoes but I’m partial to using sweet! They are a great base for any seasoning preference, this time I leaned towards the sweet side, but paprika and cajun are some other great spices to try.

Ingredients

• 2 medium sweet potatoes
• 2 tbsp olive oil
• 1 tbsp light brown sugar
• 1/2 tsp salt
• cinnamon and nutmeg to taste

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and cooking spray. Scrub potatoes and cut off sides. Halve the sweet potatoes lengthwise and cut each half into long spears.

In a mixing bowl, combine ingredients and toss cut up potato to cover.

Line single file on a baking sheet. Let bake for about 15 mins and take the tray out and flip the potatoes over. Then let cook for another 10-15 mins until crispy.

Let cool for 5 mins and Enjoy!