Amazing Fall Dinner

Oh yum. Tonight I made salmon burgers with pan fried Brussels sprouts and roasted beets. Zach said this looks like a fancy meal you'd get in a restaurant, and honestly, it tasted that good too. I will confess that this was only my second real attempt at cooking Brussels sprouts. They are unbelievably easy and tasty, and even if you don't like Brussels sprouts (I thought I didn't until I tried them made this way) I encourage you to try them and see what you think. The beets are super easy too- they just take some peeling and chopping prep work, but then you just put them in the oven and let them do their thing.

Easy Pan-fried Brussels Sprouts
1 lb Brussels Sprouts
1 Tbs butter
salt and pepper
water
Cut the stems off the sprouts and slice them in half. Melt the butter in a very large frying pan.  Place sprouts cut side down in the pan and allow them to cook over medium-high heat until they begin to brown (I think this was about 10 minutes). Sprinkle salt and pepper on the sprouts. Add a bit of water to the pan (I'd start with a 1/2 cup) and allow the spouts to continue cooking until they become soft enough to piece easily with a fork, adding more water if needed.  These are best served hot out of the pan.

Easy Roasted Beets
2 large beets (I used one red and one gold, but either will work just fine.)
olive oil
salt and pepper

Preheat oven to 450F
Peel beets and cut into bite-sized pieces. (If you've never cooked with beets, just treat them like they are potatoes that want to turn your hands pink). Place in a glass baking dish and pour on oil to coat (I used an 1/8 cup). Toss well. Place in oven and allow to roast for 50 minutes, turning them every 15 minutes or so. On their last cycle in the oven, sprinkle them with salt and pepper. Roasting causes the beets to caramelize slightly, and you will be rewarded with the sweetest and best-tasting beets ever. Serve hot if possible. Also great on a cold salad with salty pungent cheese like feta or gorgonzola.