MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH
Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.
Provided by Alyssa Rivers
Categories Appetizer Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
- Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
- Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
Nutrition Facts : Calories 310 kcal, Carbohydrate 35 g, Protein 5 g, Fat 19 g, SaturatedFat 2 g, Sodium 24 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
Provided by Gina
Categories Side Dish
Time 50m
Number Of Ingredients 6
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
Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4.8 g, SaturatedFat 0.5 g, Sodium 22 mg, Fiber 5 g, Sugar 3 g
BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND CURRANTS
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges, lemons, or limes should be used for zesting. Dried, grated orange or lemon zest is also available in the spice section of most stores.
Provided by Martin Oswald
Categories HarperCollins Side Brussels Sprout Butternut Squash Currant Seed Vegan Vegetarian Wheat/Gluten-Free Healthy Quick and Healthy Steam
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
- In a stainless steel pan, steam the brussels sprout hearts and butternut squash in 1/4 cup water for 5 minutes. Add the shallots, thyme, brussels sprout leaves, lemon zest, vinegar, and currants. Steam 3 more minutes.
- Sprinkle with hemp seeds to garnish.
DRESSING WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Provided by Ree Drummond : Food Network
Categories side-dish
Time P1DT1h40m
Yield 16 to 20 servings
Number Of Ingredients 29
Steps:
- On the day before cooking, cut the cornbread, French bread and ciabatta into 1-inch cubes. Spread them out on 2 baking sheets and let them dry for approximately 24 hours.
- Preheat the oven to 425 degrees F.
- Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes.
- Meanwhile, warm up a large skillet over medium heat and add the butter and bacon pieces. When the bacon is cooked, add the celery, carrots and onions and cook until soft, 4 to 5 minutes. Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined. Cook for a couple of minutes.
- Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F.
- Place the dried bread cubes into a large bowl and mix them up a bit. Add the roasted Brussels sprouts, squash, pecans and dried cherries and mix.
- Gradually ladle the broth mixture into the bread, tossing lightly as you go. Add a little more salt and pepper, then toss around and taste to check the seasoning. If you like it more moist, splash in more broth until it reaches the consistency that you like.
- Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes.
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
- Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
- 2011 Ree Drummond, All Rights Reserved
BEAUTIFUL BRUSSELS SPROUTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.
- Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
- Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS
"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
- Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
- Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
- Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
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