An Original Recipe by Angela Trentadue
When I was a kid, I hated Brussels sprouts. Being forced to eat them, I would sit at the dinner table and hold the whole thing in my mouth, dreading that first bite down into the mealy layers.
But then I learned how to cook. Like many other vegetables, I found that I really liked these little cabbage heads when they weren’t overcooked and their flavor was balanced with seasonal accents. Now, I look forward to this fall crop and pair it with anything that I would normally put with cabbage – apples, bacon, maple syrup, potatoes, cranberries, walnuts… This is a simple preparation that works as a gateway dish for anyone who thinks they don’t like sprouts. I think this would make a good dish for the Thanksgiving table as well.

1 medium butternut squash, neck only (save bowl end for roasting), peeled and cut into 1/2″ dice
1 pound fresh Brussels sprouts, ends trimmed and any spotted outer leaves removed
3 tbs butter
salt and pepper to taste
1/2 c dried cranberries, roughly chopped
1 cup toasted hazelnuts, roughly chopped

Being by preheating the oven to 400 degrees.
In a medium size bowl, toss the diced squash with 2 tablespoons olive oil, salt and fresh ground pepper. Pour the squash out onto a sheet pan, spread into an even layer and roast
in the oven until tender, about 25 minutes. Remove from oven and set aside.
Meanwhile, pull all the leaves off the sprouts. Alternatively, you could slice the sprouts into ribbons starting at the top and working towards the stem. But I like the way this dish looks with the miniature leaves still in tact. Heat the butter in a large skillet over medium heat. Allow it to start to foam up and then toss in the sprout leaves. Stir to coat everything evenly. Season with a sprinkle of salt and pepper. Cook about 4-5 minutes to allow the leaves to wilt just slightly. They won’t need much cooking. Add the chopped cranberries and stir to incorporate.
The warm butter should help the cranberries rehydrate a bit. Once this has happened, fold in the cooked squash and chopped hazelnuts. Adjust seasoning and serve.

An Original Recipe by Angela Trentadue
It must have been a good year for growing sweet potatoes because everywhere I look, they are big and beautiful. These fries are pretty easy to make and you can spend some time practicing pretty knife cuts or you can just cut them up and get it done. This recipe includes a little secret of mine that makes the fries turn out just right from the oven.
Place a large cookie sheet in the oven and turn the oven to 400 degrees for preheating.
Cut 1 large sweet potato into 1/4-inch thick fries: begin by peeling the potato and then trimming the pointy ends off. Cut the potato in half cross-wise, then cut each half again lengthwise to make quarters. Working with one quarter at a time, place flat side down on the cutting board and cut lengthwise to create 1/4-inch thick slabs. Stack these slabs on top of each other and cut lengthwise again to create 1/4-inch thick fries. Repeat with the remaining quarters.

Toss all the fries into a large bowl and drizzle with olive oil (about 2-4 tablespoons; the potatoes should be evenly coated and glossy). Sprinkle 2 tsp salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika over the fries and toss well to cover.

Using an oven mitt or hot pad, carefully remove the hot sheet pan from the oven. Pour the fries onto the sheet pan. You should hear them sizzle as they hit the hot pan. Using a spatula or wooden spoon, spread the fries out into a single layer. Be aware that if the fries are too crowded in the pan they will not get crispy.
Bake for 15 minutes.

Using a metal spatula, flip the fries over and bake for 10 minutes more. Remove from oven, sprinkle with a pinch more salt and let cool about 5 minutes. Serve with bbq or hot sauce.