Brussels Sprouts And Roasted Winter Squash Hash Food

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

SEARED HALIBUT WITH BRUSSELS SPROUT HASH

Steps:

• Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
• Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.

BRUSSELS SPROUTS AND ROASTED WINTER SQUASH HASH

Steps:

• Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
• While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
• Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It's fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

BALSAMIC ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND CHICKEN THIGHS

Steps:

• Preheat oven to 450°F
• Combine the Brussels sprouts, squash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg
• Arrange sprout with their cut sides down
• Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly
• Arrange chicken on top of the Brussels sprouts and bake about 30 minutes

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Spray a large sheet pan with oil.
• In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
• Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

SPAGHETTI SQUASH WITH ROASTED BRUSSELS SPROUTS AND CHICKPEAS

Steps:

• Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it's cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
• While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) with olive oil. (This prevents burning; if you don't want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
• In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.

ROASTED ACORN SQUASH & BRUSSELS SPROUTS

Steps:

• Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts., Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted., Sprinkle vegetables with pecan mixture; gently toss to combine.