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roasted brussel sprouts

roasted autumn vegetables with apple cider glaze

the windows are open!  the breeze is actually wafting from front to back of our house today, and everybody waffles between feeling re-energized for life in general, and having a deep desire to curl up with hot spiced chai and a good book… then a nap.  then this arrived on the doorstep – a tantalizing invitation from mccormick gourmet to experiment with a mystery flavor combination.  a dare to create something new with the somewhat-familiar.

mccormick spice dancing with my father

so instead of napping, we decided to make venison steak and roasted autumn vegetables with apple cider glaze.  because roasting vegetables and consuming apple-cider-anything are iconic fall family activities, right?  and any excuse i have to eat brussel sprouts, which as a child made me shudder, and today make me all gooey inside, i will take.  especially if i can attain the victory of getting my children to not just partake, but enjoy these little babies!

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acorn squash.  brussel sprouts.  macintosh apples. warming spices like smoked paprika and five spice.  walnut oil. maple syrup.  apple cider.  are you with me?

roasted autumn cider veggies

first, start your glaze by finely chopping and cooking the chorizo.  after you get the rest of your glaze ingredients simmering, head to your veggies!  (special note: this recipe calls for smoked paprika.  it makes all the difference!  open a bottle of paprika and a bottle of smoked paprika and lemme know what you think!)

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chop the veggies and apples all into similarly-sized pieces.  drizzle with walnut oil, maple syrup, and sprinkle with salt and pepper and Chinese 5 Spice.

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have i mentioned my love affair with walnut oil?  open the can.  breathe deeply through your nose.  and if you need nutritional inspiration, click here, and read how rich it is in B vitamins, calcium, niacin, vitamin C, and others as well as omega 3 fatty acids, and can help reduce the risk of heart disease.

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add the cooked chorizo and toss to combine before roasting.

(thank you, dear friend tina, for modeling your pretty hands for me!)

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before serving, toss with the cider maple glaze.

roasted autumn vegetables with cider maple glaze b

see if, like me, you don’t create yummy new autumn memories with your family!

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want to make it?  here’s the recipe:

Roasted Autumn Vegetables

with Cider Maple Glaze

by Angela Sackett, October, 2013

 

Ingredients:

Apple Cider Glaze

4 oz chorizo

2 tablespoons butter, divided

1 shallot, finely minced

1teaspoon McCormick smoked paprika

1 cup apple cider

1/2 cup chicken stock

Finely chop chorizo and drop into sizzling-hot skillet.  Cook 2-3 minutes and set aside, leaving oils in pan.  Add 1 tablespoon butter and shallot and cook 2-3 minutes, until translucent and starting to brown.  Whisk in cider and broth and bring to a boil, then reduce to a simmer until slightly reduced (about 10-12 minutes).  Keep warm and before serving, whisk in remaining tablespoon butter.  (I  recommend seasoning to taste just before serving as flavors intensify when glaze reduces.)

Meanwhile, preheat oven to 425 degrees and combine ingredients for roasting:

 2 pounds fresh brussel sprouts, halved

1 1/2 cup acorn squash, chopped into bite-sized pieces (about 1/2 large squash)

2 macintosh apples, chopped with skin on

2 tablespoons real maple syrup

1 heaping teaspoon McCormick Chinese 5 Spice powder

1/4 cup walnut oil (may substitute olive oil, but the walnut oil is delicious!)

salt and pepper to taste

1/4 cup chopped walnuts

 Toss ingredients together in a pan, omitting walnuts and adding chorizo from above.  Roast at 425 degrees for approximately 15 minutes.

 Add walnuts and toss again, then roast for an additional 15 minutes or until softened and caramelized to a golden brown.  (We like ours crispy at the edges!)

Before serving, lightly toss with the warm apple cider glaze.  Enjoy.

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