Brussels Sprouts w/Bacon, Apple & Pecans; Spiced Roasted Cauliflower

I think we're officially in the post-CSA phase now. Still plan to do a wrap-up on that, but here's a Thanksgiving post--ingredients courtesy of Whole Foods. These were my contribution to dinner at a friend's house:

Both turned out great, but the brussels sprouts were just killer. I've never been particularly passionate about brussels sprouts and this is maybe the second time I've ever made them. If you think you don't like them, try 'em this way. Based off a Martha Stewart recipe:

Brussels Sprouts with Bacon, Apple & Pecans

- 2 bags brussels sprouts
- 4 strips bacon
- 1 apple, cored & chopped
- 1/2 cup chopped pecans
- pat of butter
- 1/2 tsp brown sugar

Preheat oven to 400. Trim the ends of the brussels sprouts, peel off any bad-looking leaves, and slice in half. Put 2 slices of bacon on each of two baking sheets (I covered mine with foil). Bake until crispy, 10-15 minutes. Crumble bacon & set aside. If the bacon didn't give off a lot of grease, toss the sprouts with a small amount of olive oil, plus some salt & pepper. Place cut side down on the baking sheets and roast for 15 minutes. Meanwhile, toast pecans in a dry skillet. Add butter & brown sugar, toss until melted & coated. Divide chopped apple evenly among baking sheets & stir together. Roast for another few minutes (my sprouts were pretty much done at this point). Add bacon & nuts.

Spiced Roasted Cauliflower
(two heads made quite a lot--one is probably sufficient unless you're feeding a crowd. Use whatever spice mixture you like - or just salt & pepper).

- Preheat oven to 400 & line 2 baking sheets with foil (one's probably enough if you're cooking 1 head)
- Chop 2 heads of cauliflower into small-medium florets.
- Mix together about 1/4 tsp each smoked paprika, ground ginger, cumin & cardamom, plus some freshly grated nutmeg, a bit of cayenne, and a few pinches of kosher salt. Mix in about 3-4 Tbl. olive oil.
- Toss the cauliflower with the spiced oil & spread out on the baking sheets.
- Roast for about 20 minutes, stirring once, until starting to brown.