Thanksgiving is coming...

...and it is officially the end of our garden - at least by the weekend!

We still have tomatoes to pick - so many still on the vine - and really hoping they will ripen quickly.

I picked the rest of the apples today, and Barry picked our last cantaloupe and our one and only watermelon earlier this week. The watermelon wasn't really ready - would have been great to have some hot days in August - but the cantaloupe is very good.

Called the girls to check about Thanksgiving dinner (on Tuesday so everyone can come) and Megan asked me to let Grandma know that she was requesting her favorite dish -  Brussel Sprouts with Sweet Potatoes. The recipe has become a family favorite - so much so that it is requested for both Thanksgiving and Christmas! Not sure what publication the recipe came out of - it was one of those recipes Mom tore out of magazine while waiting for something or someone!

I thought I would share the recipe in case you are looking for a new recipe for brussels sprouts - you will never make that casserole with the mini marshmellows again!

Brussels Sprouts with Sweet Potatoes and Maple Syrup

 

4 strips bacon , cut into 1/2-inch pieces

1 onion , finely chopped

2 pounds brussels sprouts , thinly sliced (discard tough outer leaves)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup coarsely chopped toasted pecans , optional

3 medium sweet potatoes (2 pounds), peeled and sliced into thin rounds

1/3 cup Vermont maple syrup *

3 tablespoons unsalted butter , melted

Minced Italian parsley , for garnish

 

Preheat oven to 400° and lightly butter a 2-quart soufflé dish.

In a 12-inch skillet, cook bacon over medium heat until crisp. Remove and drain on paper towels. Reduce heat to low; add onion and cook about 5 minutes, until translucent.

Add brussels sprouts and cook, stirring frequently until slightly soft, about 5 minutes. Transfer to bowl;  add reserved bacon, salt, pepper and pecans. Add potato slices to pan and cook until light brown, about 3 minutes per side.

Meanwhile, in a small bowl, whisk together maple syrup and butter.

Toss all ingredients together in soufflé dish and bake 20 minutes. Garnish with parsley and serve.