Fall is a time of bounty. A phrase repeated over and over but still, it really does apply, especially in Minnesota. Apples are now coming in left and right. onions, potatoes, and other root veggies are now all harvested and waiting for us to use throughout the fall and winter. Squash of so many sizes and shapes to even know what to do with are stacked high. Crucifers, like broccoli, cauliflower, and Brussels sprouts are now getting to their sweetest and most delicious time for harvesting. Yes indeed, bounty is abound. This is what we celebrate for this week’s produce possibilities.
Our recipes this week deliver a delightful combo of sweet and salty. Mixed with fresh herbs and some wonderful accents, we can accomplish a symphonic dining experience where all the flavors harmonize to create pure enjoyment. The Maple-Pecan Glazed Root Veggies combine earthy flavors of roots and tubers with sage and garlic as well as Cippollini onions. Topped off with pecans and drizzled with pure maple syrup, this recipe can’t help but remind one of fall traditions. The second recipe, Bacon Wrapped Brussels Sprouts, delivers a salty punch of fun flavor. With Parmesan-thyme butter on the inside to bring out the Brussels better side and the bacon wrap on the outside to get that smokey satisfaction, these sprouts are nothing to scoff at.