It's that time of year. The holidays bring food, food, and more food. Surprisingly we want our dishes to be amazing in presentation and in taste. This one will do both. Let me know how you make out when you Dress up Your Sprouts
Dressed UP Brussel Sprouts
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- salt, to taste
- Roasted Butternut Squash:
- 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- Other Ingredients:
- 1 cup pecan halves
- 1 cup dried cranberries
Roasted Brussels sprouts:
Preheat oven to 400 F. Slice all Brussels sprouts in half. In a medium bowl, combine Brussels sprouts, olive oil, salt (to taste), and toss to combine. Place on a baking sheet and roast in the oven at 400 F 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 and partially charred but not blackened
Roasted butternut squash:
Preheat oven to 400 F. In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoon of olive oil and cinnamon, toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: Save loads of time by roasting the Brussels sprouts and butternut squash at the same time
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
Nadine reminded me that we first 'eat' with our eyes. This looks delicious and it taste delicious too. Brussels sprouts, butternut squash, and cranberries roasting. Yum!
I'm making this for Thanksgiving. And I will also be using this recipe for my leftovers: The Day After Hash
Here's to Good Food,
Coach Nancy