For me, fall is all about getting silly cozy and indulging in things that warm me inside and out. It’s about those off-yellow, green, and orange colors that you couldn’t possibly wear any other time of year. It’s about cider, it’s about that super warm decades-old hoody with torn kangaroo pockets you stole from your dad circa 1995, it’s about fleece, cinnamon, mulled wine, and by golly, it’s about side dishes!
Things I find comforting include, but are not limited to:
- A creamy porter or stout
- John Cusack movies
- Down comforters and jackets
- Old, broken in hoody sweatshirts
- Deep, confident music with slow singing, and two or more overlapping beats (like this, this, and this song for example)
Call me crazy, but I could eat pounds upon pounds of roasted vegetables. They are, for me, comfort food. Sounds ridiculous, I know. Don’t get me wrong, I could go for a slice or six slices of cheese and meat-laiden gluten-free pizza any ol’ day, or – my favorite – a full pint of the fudgiest, peanut butteryist ice cream that ever did exist to compensate to satisfy the fungry monster, but still: nothing compares to clean, flavorful roasted vegetables. Most of my roasted veggie fests consist of a medley of seasonal vegetables, with a random array of spices added, along with a smattering of balsamic vinegar. Everything gets tossed together then thrown in the ol’ easy bake.
BUT: from time to time, I like to keep it simple using 2 or 3 veggies, then fanicfying it with nuts, cheese, and a reduction sauce. Spoiler alert: that’s what we’re doing here, folks! As we know, I’m all about the sweet potato, and my all-time favorite way of consuming brussels sprouts is roasted.
^Just look at those cheeky red knobs!!
This lucky girl was gifted a Wolf Countertop Oven, which is just the most convenient thing to use. Although I do have a regular oven, I’ve been bypassing it altogether using the Wolf oven. I’ve been baking muffins, cookies, pies, salmon, and vegetables in the thing. It preheats in like a quarter of the time of a full-sized oven and can be used in all the same ways. It even comes with a broiler pan for all of your broiling needs. Steak anyone? Yeah, let’s do dat.
One of my favorite things about the oven is it’s suuuuuper easy to clean. Crumbs? Just wipe those suckers right out. No kneeling/squatting/sticking half your body in the oven in order to see what’s up. Also a favorite feature: the convection bake. Normally it takes me about 50 minutes to roast a batch of vegetables, but the convection bake cuts it down to 35 to 40-ish. WIN!
This simple roasted veggie recipe is the perfect side dish for fall and winter. Roasting the brussels sprouts and sweet potato with spices gives the vegetables extra flavor. Adding the pecans, feta cheese, and balsamic reduction takes the dish to a fancy level without adding a whole lot of complication.
YO! Wolf Gourmet was kind enough to offer one of my readers a Countertop Oven! For a chance to win the oven, simply leave a comment below. The giveaway ends Friday, October 23, 2015. A winner will be randomly selected using a random number generator and notified through email. The person selected will have 24 hours to respond before a new winner is picked. Good luck and have a great weekend!
Fire up the ol’ easy bake and get ye to roasting!
Roasted Brussels Sprouts and Sweet Potatoes + Giveaway
- 4 cups brussels sprouts trimmed and halved
- 1 inch large sweet potato chopped into ½- chunks
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Pinch allspice
- 3/4 teaspoon sea salt to taste
- ¼ cup raw pecans
- 1/3 cup feta cheese
- 1/2 cup balsamic vinegar
Preheat the oven to 400 degrees F.
Add the brussels sprouts, sweet potato, olive oil, garlic powder, cumin, allspice, and sea salt to a small casserole dish (8" x 8" or 9" x 13" will both work!). Toss everything together to coat the veggies.
Place on the center rack of the oven and bake 45 to 60 minutes, stirring once half-way through, or until veggies are golden-brown and cooked through.
In a small saucepan, heat the balsamic vinegar over medium-high and bring to a full boil. Cook at a full (but controlled) boil, stirring frequently, until vinegar is reduced by 1/2 of its original volume, about 5 minutes.
Taste veggies for flavor and add salt to taste. Serve roasted veggies with pecans, feta, and balsamic reduction drizzled on top.
Disclosure: I received product from Wolf Gourmet in order to create the tasty recipe in this post. I was not compensated, and all opinions are my own.