“I’m so glad I live in a world where there are Octobers.” — L.M. Montgomery, Anne of Green Gables

We’re off and running into the last week of October, unbelievably. I made this delightful snack last night, while the blazing sun dipped towards the horizon before the 7 o’clock hour. It’s been a brilliant autumn, and I’m thankful for weekends spent in community, around fires, sharing stories and laughter. I love butternut squash soup on the stove, chocolate-cinnamon torte in the oven and applesauce simmering in the crockpot, while one child runs around with a friend and the other peels off dirt-covered socks from another soccer game.

This isn’t a recipe as much as it’s a suggestion. Better than chips, for sure, and better for you.

Balsamic Roasted Brussels Sprouts + Red Onions
1 large bunch of brussels spouts, cut from stalk (or already-cut), then cut in half
1/2 small red onion, chopped
drizzle of oil, such as grapeseed or melted coconut
drizzle of high-quality balsamic vinegar
sea salt
freshly cracked pepper

Preheat oven to 425 F.

Place your brussels sprouts halves and chopped red onion in a bowl, drizzle oil and balsamic vinegar and add sea salt and freshly cracked pepper to taste. Stir thoroughly, until well-combined.

Spread out brussels sprouts with onions mixed throughout on a large, rimmed baking sheet covered with parchment paper. Let about half of the brussel sprouts be cut side up, and the others cut side down.

Bake for 15 minutes. Stir, and flip some of the brussel sprouts over, then roast for another 15 minutes. They will be deliciously edible at this point, but feel free to continue roasting if you really like them dark and crispy.

Remove from oven. Snack with your people. Be grateful for these wild, precious lives we get to live.