January 5, 2017
Brussels sprouts are a great winter staple, as is butternut squash, making this wintry recipe fresh and nutritious. Brussels sprouts are often cut in half to help the heat penetrate them evenly as they cook, which is necessary. If they are overcooked they turn grey and are less appetizing. They are high in Vitamin C, an important vitamin for the cold winter months. Not only is this recipe delicious, the side-by-side rich colors of the sprouts and the squash create a beautiful presentation for any dinner.
Roasted Brussels sprouts requires:
1 pound of Brussels sprouts, trimmed and sliced in half
3 tablespoons of olive oil
Salt and pepper for taste
Roasted butternut squash requires:
1 pound butternut squash, cubed in 1 inch pieces
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon of nutmeg
The topping for the combined dish requires:
¼ cup chopped pecans
¼ cup dried cranberries
4 pieces of cooked bacon, chopped (optional)
¼ cup feta cheese (try Ezra’s Feta, available at Heini’s Cheese Chalet)
Salt and pepper for seasoning
Preheat oven to 425 degrees. In a medium size bowl, mix Brussels sprouts with olive oil and season with a pinch of salt and pepper. Pour mixture into one layer on half of a large baking sheet. In a medium size bowl, combine butternut squash pieces, olive oil, maple syrup, and nutmeg and pour flat onto other half of baking sheet. Roast Brussels sprouts and squash for 20-25 minutes.
Remove sprouts and squash from oven and place on serving dish. Add pecans, dried cranberries, bacon, and cheese to top. Serve and enjoy!
Total time: 40 minutes
Recipe adapted from ambitiouskitchen.com