Roasted winter veggies with pecans & goat cheese

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Happy Friday!

It’s been a while since I’ve done a recipe post, so I wanted to pop in today to bring you one of my tried-and-true favorites.

I had thought that posting this recipe now would be a little more timely… but despite the fact that it’s barely March, around here it feels like Spring sprung a while ago. The daffodils all bloomed weeks ago, and the tulip poplars and Bradford pears weren’t far behind. So even though Punxsutawney Phil promised that we’d have several more weeks of winter, it sure doesn’t feel like it.

Nevertheless, in hopes of at least one more cold snap (and one more cozy night by the fire) before we’re into warmer weather for good, I wanted to share one of my absolute favorite recipes. Its backbone is the perfect trio, the three Bs of winter veggies: butternut squash, Brussels sprouts, and beets. I tend to make it most in the winter, since that’s when they’re in season—and these hearty, earthy flavors, hot from the oven and brightened up with tangy goat cheese, really hit the spot on a cold night. But, with that said, it’s delicious enough to eat year-round.

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Rainbow (trout) salad

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We eat a lot of fish.

Mainly because it meets the elusive trifecta of dinner perfection:

Fish!!!

PLUS one fantastic bonus—it makes great leftovers! My favorite thing to do is put leftover fish on a salad. Like this one, where I took a hunk of leftover trout (baked with a simple herb seasoning), plopped it on top of a rainbow of crunchy veggies, and suddenly had a very fancy-looking lunch.

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