Curl up for Autumn

With the nights cooling down and leaves starting to turn, no other season gets me more excited than AUTUMN.  The smells, the foods, the fashion, the colors, the decorations- I love everything about it! So I put together a little reading nook for you to curl up in and sip some hot apple cider.  I was inspired by this beautiful chair I found on Joss and Main…don't you just love the pattern?!?  Then adding some warm textures such as a kilim pillow and a fur throw and you've got yourself a cozy little reading spot.  

Ballard Side Table 
Gather Pillow
Daria Chair
Antique Metal Drum lamp
H&M Fur Throw
Anthropologie Pillow

To add to this cozy corner, tonight I cooked the most delicious vegetable dish to kick off the Autumn season.  Seriously, this side dish is like candy- I can hardly believe it's got brussel sprouts in it! (recipe courtesy Cinnamon spice and everything nice).

INGREDIENTS:

1 container fresh baby or regular brussels sprouts (about 12 ounces)

2 big sweet potatoes, peeled and cubed

extra-virgin olive oil

1/2 teaspoon dried thyme

sea or kosher salt and fresh black pepper

3 slices bacon

2 - 3 tablespoons fresh grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan generously with olive oil.
2. Remove any tough outer leaves from the brussels sprouts and slice them in half, unless you are using baby ones, in that case leave them whole. Add to a large bowl along with the sweet potatoes, drizzle liberally with olive oil - about 2 tablespoons, sprinkle with thyme and season well with salt (about 1 teaspoon) and pepper.
3. Toss with your hands rubbing the oil and spices into the vegetables and adding more olive oil if needed. Spread them out in one layer on the baking sheet and drizzle again lightly with olive oil.
4. Bake about 25-30 minutes or until sweet potatoes are tender and brussels sprouts are lightly browned.
5. Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
6. Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.
7. E.A.T.

With Love, 

Brittany