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

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

Stuffed Sweet Peppers with Avocado and Pesto

These avocado/pesto stuffed peppers are a great appetizer for entertaining (or to bring to a holiday party, you could just use red peppers with the green filling!) You can often find these mini sweet peppers in bags at the super market. To make the filling a little richer, you can also add 2T cream cheese. Try to get the avocado mixture as creamy as possible with a fork, and I have found that the heavier freezer type ziplocks work the best for piping. Enjoy, and happy weekend!

By Erin Gleeson for The Forest Feast

Persimmon and Brie Mini Sandwiches

I know it’s been persimmon-palooza around here for a while, but this will likely be the last persimmon recipe until next Fall. I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really…but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and don’t leave a pasty taste in your mouth like those soft oblong ones). If you can’t find persimmons, you could also use pears or apples. This is an easy cocktail hour snack to serve before dinner, and can easily be made ahead. Enjoy!

Persimmon Cranberry Sauce for Thanksgiving

Happy Thanksgiving! Jonathan and I left the woods for the beach and we’re spending the holiday weekend with my family in Santa Barbara. I am blogging for Better Homes and Gardens now, so I tried their New Cranberry Sauce recipe this year and it’s delicious! It has onions, garlic and persimmon, which give it a fantastic flavor. For more photos of this dish and my beachy Thanksgiving, check out today’s post on the Better Homes and Gardens website.