Vegetables

BACON BRUSSELLS SPROUTS

4 slices applewood-smoked bacon, cut into 1/2 inch pieces
4 pints Brussels sprouts, ends trimmed and halved

1 granny smith apple cored and cut into 1/4-inch slices, then halved into wedges
2 tsp apple cider vinegar

Heat oven to 425. Arrange bacon in a single layer in a roasting pan. Bake until browned, 5-8 minutes. Do not drain. Add Brussels sprouts in a single layer, face down. Sprinkle with salt and pepper. Return to oven until sprouts begin to brown, about 15 minutes. Add apples and toss. Return to over for another 10 to 15 minutes, or until sprouts are brown and tender. Toss with vinegar and serve at once.

SAUTÉED SUGAR PUMPKIN

1lb. sugar pumpkin or acorn squash cut into 1" cubes 4 tbs. extra virgin olive oil 4 garlic cloves, sliced thinly	1 tsp. red pepper flakes 3 tbs. red wine vinegar 3 tbs. honey 3 tbs. fresh, chopped mint.
In a 12" -14" sauté pan heat the oil and then add the garlic and squash. Stir for 5 minutes when it becomes golden brown. Add pepper flakes, vinegar and honey and let things boil. This won't take more than a minute. Cook until the liquid has become a syrup. Take off the stove and add the mint.

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