And these are a few of my favorite things! Wishing you all a wonderful Thanksgiving with family and friends.
Autumn brings cooler weather, falling leaves and wonderful vegetables. I’ve become a huge fan of roasted vegetables and loved the idea of combining squash with Brussel sprouts. Adding cherries, nuts and honey were the icing on top of the vegetables.
This is a wonderful dish for a potluck, holiday and just an ordinary night at home.
ROASTED BRUSSEL SPROUTS
4 cups Brussel Sprouts, ends trimmed, yellow leaved removed, halved
2 tablespoons olive oil
salt to taste
ROASTED BUTTERNUT SQUASH
1.5 pounds butternut squash, peeled, seeded and dubbed into 1 inch cubes (about 4 cups)
1 tablespoon olive oil
3 tablespoons honey (or maple syrup)
1/2 teaspoon ground cinnamon
1 cup chopped pecans or halves
1/2 cup dried cherries (or Craisins)
optional: 2-4 tablespoons honey or maple syrup (I did not add additional honey)
Roasted Brussel Sprouts
- Preheat oven to 400 degrees. Lightly grease the foil-lined baking sheet.
- In a medium bowl, combine halved Brussel sprouts, 2 tablespoons olive oil, salt (to taste) and toss. Place on foil-lined baking sheet and roast in the oven for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning. The cut sides should be nicely browned and partially charred.
Roasted Butternut Squash
- Preheat oven to 400 degrees. Lightly grease a foil-lined baking sheet.
- In a medium bowl, combine cubed butternut squash (peeled and seeded), olive oil, honey, and cinnamon. Toss to mix.
- Place butternut squash in even layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until squash is softened.
NOTE: You can roast both the Brussel sprouts and the butternut squash on 2 separate baking sheets at the same time .
- In a large bowl, combine the roasted Brussel sprouts, roasted butternut squash, pecans, and cherries (or cranberries) and mix to combine.
OPTIONAL: For more sweetness, add 2-4 tablespoons or honey or maple syrup…add slowly to desired amount of sweetness.
Adapted from Juliasalbum.com
Brussel Sprouts did not make their way into my kitchen until last year. My early experiences with Brussel Sprouts left me scarred..they were always very bitter and tough. My older daughter, Megan, set out to convert me starting with roasted Brussel Sprout chips. From there I graduated to roasted Brussel Sprouts and NOW, I make Balsamic Roasted Brussel Sprouts.
The tender Brussel Sprouts, purchased at Costco, are delicious roasted and the balsamic vinegar/olive oil glaze allows the sprouts to roast to a luscious golden brown. The final product is a taste bud party!
BALSAMIC ROASTED BRUSSEL SPROUTS
3 cups brussels sprouts, washed and sliced in half
3 tablespoons balsamic vinegar
3 tablespoon olive oil
fresh ground sea salt and pepper
- Preheat the oven to 375 degrees.
- Whisk together the vinegar, salt and pepper in a small bowl.
- Slowly add the olive oil until the well blended.
- Put the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar mixture over the sprouts and gently toss to coat.
- Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.