Apples and Brussel Sprouts

When we first got married, I was surprised to learn that one of Ryan's favorite vegetables is brussel sprouts. I was surprised that anyone actually ate them. After a few years I found a recipe that I liked. I recently found a good way to simplify it. So, I thought that someone might like a change up in their autumn vegetable courses.

6 brussel frozen sprouts per each person, roughly chopped
1 slice of bacon
1 shallot or green onion or red onion diced fine (about 2 tablespoons total)
1 - 2 apples cored, but not peeled, diced finely (about the same amount of apples as brussel sprouts)
2 tablespoons chicken stock
1/2 tablespoon apple cider vinegar
Salt and pepper

Heat the bacon to render the fat. Add the shallot/onion and saute until browned. Add the apple and saute 2 more minutes. Add the Brussels sprouts and saute for another minute and then add the chicken stock and vinegar. Continue cooking until the Brussel sprouts are tender (about 5 minutes). Taste for seasoning, depending on the saltiness of the bacon you may need more salt.

Note: The bacon/onion/stock/vinegar amounts are based on a recipe for 2 people. If you make it for 6, you'll probably want to think about adding more.

Oven Roasted Potatoes

Oven Roasted Potatoes
We really like these potatoes!

Ingredients:
Potatoes Red, white or what ever you have
Olive oil
Salt & Pepper

Directions
Cut potatoes into chunks or can leave them in wedges. Rinse them off and dry them a little.
Drizzle them with a little olive oil just enough to give a light coating on them. Bake at 375 till done. The time will vary on the size of potatoes you are using, usually about 30-40 minutes. Stir about every 20 minutes. When done salt and pepper them. Serve fry sauce or ketchup or they are good just plain too.