Roasted Brussels Sprouts

Have you ever seen how Brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some Brussels sprouts in my CSA box this week so it inspired me to come home and make this.

ROASTED BRUSSELS SPROUTS WITH VEGGIE SAUSAGE & GOLDEN RAISINS

serves 4

You’ll need: Brussels sprouts, veggie sausage, golden raisins, olive oil, salt and pepper

Take 3 big handfuls of Brussels Sprouts and halve them. Lay them out on a baking sheet and sprinkle generously with olive oil. Sprinkle with salt and pepper and roast at 425F for about 20-25 minutes, just until the start to get browned and crispy on the edges. This differs oven-to-oven, so just keep an eye on it after about 15 minutes. The magic is in the crispy bits so don’t take them out too soon. Some parts can be a bit blackened.

Meanwhile, pan fry slices of veggie sausage in olive oil until slightly browned. Add the Brussels when they come out of the oven and toss with a handful of golden raisins, just until warm. Add a bit more olive oil, salt and pepper to taste and enjoy!

Recipe and artwork by Erin Gleeson for The Forest Feast

Bread Sticks with Cashews and Sunflower Seeds

These breadsticks made from pizza dough are super easy and soooo good when warm right out of the oven. You can use any seeds or nuts you want, but I chose sunflower seeds and chopped cashews. The cashews are from Essential Living Foods, a company that sells lots of GMO-free, organic and ethically sourced products. You could also add garlic and parmesan. For the full recipe and more pictures, check out my post over at Better Homes and Gardens.

Photos by Erin Gleeson, recipe by BHG

Pear Sauce

Think apple sauce, but made with pears instead. You actually don’t need anything but pears for this recipe! If the pears are ripe, the slow cooking will bring all the sugars out and it will be lovely and sweet. To speed up the process you can add a splash of water if you like, and cinnamon can be added as well for an extra kick- but I encourage you to try the simple version! (You might be surprised!) I just mashed mine with a fork, but if you like it super smooth, just pop it in the food processor for a minute.

There’s been a lot of rain here lately which makes for brilliantly green moss everywhere! It’s so cozy to be inside by the fire with a bowl of warm pear sauce.

By Erin Gleeson for The Forest Feast

Champagne Cocktails!

In 2013, I am so excited to be devoting myself to the creation of my first cookbook, which seemed like a pipe dream last year at this time. I am so grateful to everyone who has inspired and supported me creatively up to this point! In this new year, I encourage you to take a creative leap, start a new project (even if it seems crazy) and make time for something you’ve been wanting to do- you never know where it may lead.

Happy New Year!

xo,

Erin

PS- I found this video by Tina Roth Eisenberg on “the importance of side projects” especially inspiring. You might, too!

Shaved Carrot Salad

Thank you to everyone who entered the Abrams Cookbook giveaway via Twitter this past week. Congrats to the 3 lucky winners!!

Stacy Anderson’s (@stacyELTblog) favorite recipe is the Shaved Carrot Salad, Hanna Mosca’s (@HannaMosca) is the Shaved Brussels Salad and Lena Miroshnichenko’s (@lenahmiro) is Figs with Peppered Honey! Congrats again and happy cooking!