NOVEMBER IS WINDING TO AN END ~ WHERE DID THE YEAR GO? (SWEET AUTUMN SALMON ~ ROASTED BRUSSELS SPROUTS, SWEET POTATOES & CRANBERRIES)

"Old Time, that greatest and longest established spinner of all! .... his factory is a secret place, his work is noiseless, and his hands are mutes." 

~ Charles Dickens

My beloved Grandfather clock speaks ...


SWEET AUTUMN SALMON

~ This fish is good!

2  lbs. salmon fillet
1  Tbsp. sweet butter
1  Tbsp. honey
1 Tbsp. brown sugar
2  Tbsp. soy sauce
2  Tbsp. Dijon mustard
1  Tbsp. extra-virgin olive oil
1-2 cloves minced garlic
fresh (or dried) thyme to taste
freshly ground cracked pepper

• Rinse and pat dry salmon.
• Combine butter, honey, and brown sugar and melt together in small pan. 
• Add soy sauce, Dijon mustard, olive oil, garlic, thyme and pepper. Pour over fish and marinate 30 minutes or longer.
• Grill over hot coals for 8-10 minutes - depending on thickness and preferred salmon doneness. Leftover marinade can be heated well and served over fish.

ROASTED BRUSSELS SPROUTS, SWEET POTATOES & CRANBERRIES

~ a yummy autumn/holiday side dish sure to please all 

(compliments of Danielle @ http://eatingcuriously.com/)

1  lb.  Brussels sprouts

2  sweet potatoes (cut in small wedges)

1  1/2 cups of fresh or frozen cranberries

1/2  large sweet onion (cut in small wedges)

2  Tbsp. extra-virgin olive oil

1  1/2  Tbsp. balsamic vinegar

1  Tbsp. maple syrup

1/4  tsp. cinnamon

coarse salt & freshly ground pepper to taste

• Preheat oven to 400º.  Spray large baking sheet with oil.
• Stem and halve Brussels sprouts and place in large bowl. Add wedges of sweet potatoes, onions, and cranberries. 
• Combine olive oil, balsamic vinegar, maple syrup, cinnamon, salt & pepper. Toss with veggies & cranberries.
• Spread all evenly on baking sheet. Roast for 15 minutes, flip/stir and return to oven for another 15 minutes.