This week’s recipe is centered around one of my current most adored vegetables. This food would have ten-year-old me quaking in her boots…they are none other than Brussel sprouts. These tiny cabbage-like foods really do not deserve the bad rep they’ve acquired amongst picky eaters. I was once of those, but I have learned to love the crunchy texture and nutty flavor these little superfoods have. I often find myself craving their flaky, warm, savory bite that keeps me coming back for seconds.

The recipe I am doing for them this week is quite simple but proves once again that simplicity is superior. One of my favorite ways to cook veggies is by roasting them all on a pan together. After a long day, the ease of roasting makes it one of the most appealing cooking options. This method also gives vegetables a chance to cook thoroughly at the same time and a deliciously golden, crispy finish. I used Brussel sprouts, onion and garlic, potatoes, and golden beets for mine but there are many other fall vegetables that could be thrown in the mix like squashes or peppers. Tossed with a couple of dashes of tangy balsamic vinegar and light complimentary spices, roasted fall vegetables are an easy way to satisfy a hungry dinner table in a pinch.