Fall gets me excited for new produce.
It’s the little things… am I right?!
While I’ve seen a lot of strange in Vegas (some good, some BAD), this strange but good meal was done in advance of the trip.
Side note: I planned ahead?! Who AM I?
It may not be the strangest thing I’ve ever made but the combination was interesting enough. And aren’t the colors pretty?
The butternut squash and beets made for a delicious sweet contrast to the sometimes-funky Brussels. I find the trick to brussels is to roast them really, really well. It brings out their sweeter side.
Just in case this isn’t strange enough for you, I ate it with Lindsey’s super strange-but-good Salted Cinnamon Spiced Salmon. My only change was to cook it in coconut oil rather than butter. Sizzlefish salmon is incredible on it’s own, but I loved the sweet-savory combo of pepper and cinnamon with it!
Roasted Brussels, Butternut, & Beets
- 3 C sliced Brussels sprouts
- 2 C diced butternut squash
- 1 C diced beets
- 3 T fresh sage, roughly chopped
- 2 tsp lemon juice
- 2 tsp avocado oil
- Pepper, to taste
Preheat oven to 400 degrees.
Prepare veggies and place on a foil-lined pan.
Whisk lemon juice, oil, and pepper. Toss with veggies.
Roast in oven for 20-25 mins, tossing once half way through.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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2 more days in Vegas! I’m having a blast and we’re playing really well… but I think I need to sleep for a week.
What fall produce do you look forward to?
Are you good about planning ahead? I’m normally motivated by last-minute panic. LOL!
I have never roasted all these veggies together so I need to do this asap!! Love the addition of sage and avocado oil!!
triple B roasted- sweet and salty perfection!
Go to the heart attack grill 😉
I saw it but it was closed!
All the Fall goodies roasted up! Not strange at all!
Roast ALLLLL the veggiessss!
well, you have 2/3 of my favorite vegetables (and high up there on my foods) list right now. I LOVE beets and butternut squash, the sprouts I am working on, but combined with these goodies…how could they not be! Love the recipe Laura, and I am very impressed that the beets did not stain all your food….thats what normally happens with my creations!
What’s the other 1/3?
Secret: I cut my finger slicing the beets and couldn’t tell what was blood vs. beet juice. Extra iron…
MMM… making this for dinner TONIGHT!
Did you do it??? I hope you liked it! <3
yum some of my fave ingredients all together. Pinned!
Thank you! 🙂
Not strange at all, but super good!
Mm, love those root veggies, and squash, and brussels! Best combo 🙂 Have a great weekend!
It really was! Thank you. 🙂
That fish actually sounds amazing! I’ve never tried cinnamon on fish…but that may need to happen now!
Yes! Linds is a genius!
Yum! I love the butternut squash and brussels sprouts combo! So so good.
Ooh it’s a close call between sprouts, squash and persimmons for me… but I reckon a dish made with all those would be pretty amazing too! Recently discovered cinnamon on salmon too – can’t believe how well it works! Today I tried it with mackerel. Less amazing, but still worth trying!
Ohhhh… I want to try it with Sea Bass. I think cinnamon needs to be with a rich fish.
I love the combo of butternut squash (or sweet potatoes) and beets. It’s such a great play between the sweetness and the earthiness. Love the addition of the brussels sprouts. Hope you’re having fun in Vegas!
Love brussel sprouts, beets and butternut squash what an awesome combo, Thanks!
i just made the cinnamon salmon and used cinnamon flavored coconut butter this time –> LIKE WHOA! so good. you are right.
p.s. i miss you. Are you done with vegas yet?
Brother… I don’t think I’m going to be done with Vegas for a while. 🙂
If this combo doesn’t get my mouth watering what does! Butternut is so delicious, and with the brussels, I bet it works a treat 😀
I love roasting my veges as well!
Cheers
Choc Chip Uru
Hooray veggies. This is a strange but good I could totally get down with. Maybe in Vegas; I hear they do crazy things there. Hope you’re having a blast.
Vegas is crazy. You’d fit right in.
Yum! This is one of my favorite vegetable combinations for the fall, but I usually cook them up with coconut oil and oregano – I’ll have to try our sage next time, and perhaps give avocado oil a shot. It’s totally all about the little things, getting excited about produce in the fall is completely normal (at least in my opinion), I mean why not?!
I’ll have to try it with oregano too! There’s something about sage that screams fall for me.
Love that you used avocado oil for this! Such an underrated product. Love it for eating and skin care. Also laughed at the “sometimes-funky brussels.” Haha so on point.
Thanks! Nothing wrong with a little funk… 😉
Yes, I’m reading this 400 days late, but HI! 🙂 Really want to make this for my family Thanksgiving!! Looks so good!