Roasted Brussels sprouts are really popular right now and we eat them a lot in our house. 
Wanting to change up the flavors just a bit, I decided to add some sweet (maple) and sour (lemon). I think this is my new favorite way to eat them. I made them on the same night I made Spicy Butternut Squash Soup. The soup was a bit too spicy for me and I found myself taking bites of soup and sprouts together to tame some of the heat. Ultimately I dumped my entire plate of sprouts into the soup. I may eat it this way forever. Really good.
This savory, creamy gravy is delicious on anything from mashed potatoes, to stuffed squash, to tofu scramble. Since it’s so low in fat, it doesn’t have to be a once in a while treat.
Use brown rice flour to make this gluten-free.
The butternut squash I bought 2 weeks earlier was calling out to me, I could hear it (not really, but just work with me here). “How long are you going to let me sit here on the counter before I rot?” Okay! Okay! I’ll cook you! But then what should I do with you? Well, after I roasted it, I got the idea to cut into bite-sized pieces and make a stew. The squash and I were glad I did!
They do sell pre-cut squash which would save some time. Just sprinkle with salt and pepper and roast on parchment covered cookie sheet at 400 for 30 minutes . I think the roasted flavor adds to the stew, but you could just can add the squash to the pot and cook that way.
I’ve served this dish to cabbage haters who loved it, and to meat eaters who went back for seconds. It’s a dish yet to disappoint, and another crock pot recipe – I love those! While it’s technically fall, it’s still really hot here but that didn’t hold me back from making this last night. I’m craving the feelings and flavors associated with autumn. If you think about it, a crock pot is a great way to cook without heating up the kitchen! Works for me.
BBQ Jack WHAT?!? If you’re thinking “She’s lost her mind. What weird vegan food is she eating NOW?” bear with me! Jackfruit, the young/unripened variety, is popular primarily in Asian countries. It can be found in Asian grocery stores and is sold in cans. It has a mild flavor and poultry-like texture. I know it sounds weird; trust me, I was skeptical too, but it’s really good this way, and a heck of a lot healthier than pulled pork! Can be made gluten-free when using a gluten-free BBQ sauce.
I enjoyed this dish off of the Seabirds’ vegan food truck and have done my best to recreate it here. Tasted the same to me, only theirs was spicier (I’m a spice wimp so I didn’t use hot sauce).
Wanting to change up the flavors just a bit, I decided to add some sweet (maple) and sour (lemon). I think this is my new favorite way to eat them. I made them on the same night I made Spicy Butternut Squash Soup. The soup was a bit too spicy for me and I found myself taking bites of soup and sprouts together to tame some of the heat. Ultimately I dumped my entire plate of sprouts into the soup. I may eat it this way forever. Really good.