Fall Veggie snacks

Rob and I took a little trip to Trader Joe's yesterday.  Pumpkin flavored everything seemed to be on display.  I am still working on last week's pumpkin bread so I decided that I'd venture into some other fall favorites.  I picked up some sweet potatoes with many ideas for roasting.  And while I was looking at organic fruit, a very nice TJ's employee named Jose asked me if I like brussel sprouts.  Being a New Yorker I was a little hesitant in answering yes, but I did.  He then handed me a plastic bag of brussel sprouts and said to tell the cashier that Jose gave them to me.  Apparently they were the sprouts that fell out of the bundles he was arranging in the display. 
Yippie.  Free food is always welcome.  I think he might have noticed my very pregnant belly.  Thank you Jose.  My baby and I thank you for the folic acid. 


I decided to do a little roasting today.  So I washed my sweet potatoes and sprouts.  Then I sliced the sweet potatoes in thin round disks.  If I could trust myself with a mandolin, I certainly would buy one for  a job like this.  But I figure I'd like to keep my fingers. 

I preheated my oven to 400 and grabbed my trusted old cookie sheet.  I reached for the aluminum foil to find I was out.  Usually I would line the sheets with foil and arrange the potatoes in a single layer on top.   The sheets themselves were not looking too good so I opted for a casserole dish.  I tossed the potatoes with Olive oil, salt, and garlic powder.  Then I placed them in a single layer in the dish.  I roasted them for about 25 minutes or more until they look done.  You can go longer if you like a nice and crispy potato.  The thinner you cut the potato the more potato chip like it becomes in the roasting.  Adding red pepper flakes, Parmesan cheese, or rosemary can certainly jazz them up.  Feel free to experiment even with brown sugar and cinnamon.

This is a shot after we enjoyed quite a few. 

I then chopped up my brussel sprouts in thin slices and also tossed them with o.o, garlic powder, and salt.  I roasted them at 400  for 15-20.  We like things a little burnt in this house so we left them in a little longer.  Yum, yum.  Thanks Jose.

I wish I hadn't run out of chili flakes because the heat would have added a little more zing.  I really like to add fresh chopped garlic and rosemary to these before they get roasted.  That makes a terrific side to any meal.  We like our crunchy snacks in this house so what better way to get that fix then with healthy seasonal veggies. 


Happy snacking...
KIM