These are the last of the carrots and bell peppers from the garden, and the first of the peas. Our summer garden failed miserably this year; over the weekend we pulled out the sad tomato plants, amended the soil with compost, and planted fall crops: more peas and carrots, lettuces, radishes, chard. The peas and kale we planted a month or so ago are thriving; I'm hopeful this winter garden will do better.
Here is a simple fall dinner for you. We had pasta, but this might be better with brown rice or quinoa. The warm curry spices play off the sweet carrots and bitter brussels sprouts, and the browned butter marries it all together with nutty, fragrant, buttery goodness. I'd like to experiment with curry and brown butter more this fall.
Curried Brussels Sprouts with Pasta and Browned Butter
Preheat the oven to 400F. Clean and halve brussels sprouts and place in a baking dish lined with parchment paper. Coarsely chop carrots and potatoes and add to the dish with the brussels sprouts. Toss the veggies with salt, pepper, olive oil, and a dusting of curry powder and put in the oven for about 40 minutes, until tender.
Meanwhile, put on the pasta water to boil. We used rotini. Rigatoni, bowties, penne, or any of the bite-size shapes would be good too. While the pasta cooks, put a few tablespoons of butter in a saucepan and carefully heat until brown. You need to keep a close eye on it, or it will burn and you will be sad.
Drain the pasta, put it back in the pot, add the roasted veggies, browned butter, a handful of parmesan and toss. Adjust seasonings to taste.