Hey to you!  I was walking around the kitchen on Sunday afternoon wondering what to do with another big squash that was hand picked by “The Best Builders” around when I noticed some nutmeg sitting in the pantry.  A little light bulb went off and thought that it would be a great combination.  I then wandered over to the fridge as I knew that we had some “real” maple syrup.

That was enough to call it a dish.  Below is the scoop on how this goes together.  Pretty simple yet a perfect fall treat.  Here is a shot of my laptop as I was playing around with the settings on my camera.

Ingredients

• Carrots
• Squash
• Tomatoes
• 1 Tbsp. Olive Oil
• 1/2 Tsp. Nutmeg
• 1 Tbsp. Maple Syrup
• Salt and pepper

Method

1. Preheat oven to 425 degrees.
2. Prepare and peel the carrots and squash.  Cut into chunks and place in a large bowl and toss with olive oil, nutmeg and maple syrup.
3. Throw in a roasting pan and let cook for 25 minutes.
4. Remove and toss in tomatoes.
5. Cook another 15 minutes.
6. ENJOY!

Zesty Tip: When cooking grape tomatoes, I tend to put them in later in the cooking process so they do not completely break down and become mush.

That dish is pretty simple yet satisfying.  Very nice for this time of year for sure. 

I spent a little time at the house (with no power) tonight with my car headlights on cleaning out the utility room.  I think we are getting some heat in the house tomorrow!  The boiler is being installed. 

Question of the Day

How do you heat your house?  Let me know – I think it will be interesting as we go across the globe.

Have a great Tuesday.

Take care

zesty

Have you ever had figs, maple and Brussels sprouts in the same dish?  If you remember from yesterday’s thanksgiving summary, I gave you a heads up on some amazing vegetable creations.  I do not cook Brussels sprouts that often, however this dish was one of my favorites with Saturday’s turkey dinner.  The roasting flavor of the Brussels sprouts paired with the sweetness of the figs and maple was a great combination.

As far as simplicity goes, this dish is very easy to make yet packs that powerful aroma when serving.  You could serve this as a side dish for almost anything – fish, chicken, pork, beef – you name it.  It could also be served as the star of the show if you so desired.

Ingredients

• 2 Cups Brussels Sprouts ( halved )
• 2 Figs ( Dried and chopped finely )
• 1 Tbsp. Olive Oil
• 1/2 Cup Chicken Stock
• 1/4 Cup Pure Maple Syrup
• Salt and Pepper

Method

1. Preheat oven to 400 Degrees F.
2. In a bowl, add halved Brussels sprouts and coat with olive oil and salt and pepper.
3. Line cookie sheet with parchment paper and spread Brussels sprouts out evenly to prepare for roasting.



4. Roast for 20-30 minutes until done.



5. In a small sauce pan, add chicken stock and figs and bring to a gentle boil.  Then turn to simmer and let reduce.  Add maple syrup and continue to let it reduce for 10-15 minutes.



6. Once the Brussels sprouts are fully roasted, remove the pan from the oven and pour the maple fig mixture on top.  Toss to coat evenly and place back in the oven until ready to serve.





7. ENJOY!

Zesty Tip: When making chicken stock from scratch – be sure to make it in large quantities and freeze it when you can.  You can store it in freezer bags, ice cube trays or even containers for a quick fix when you are in a pinch.  As for health benefits – it allows you to control the sodium content and customize it to your liking.

I hope you enjoy this recipe and try it if you enjoy Brussels sprouts.  Even Mrs. Zesty who had never tried a sprout in her life – attempted these and was pleasantly surprised.  Contact me through the comments and let me know what you think of this recipe.

Have an awesome Tuesday and get ready for a couple of big zesty announcements this week ( if I can get my act together and actually finish them).

Take care

zesty