Brussels Sprouts With Butternut Squash And Currants Recipes

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

MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH

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.

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND CURRANTS

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.

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
• Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
• Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
• Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
• Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
• Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
• Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
• Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
• Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
• Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

HONEY ROASTED BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray.
• 2. Add the squash to a large bowl and toss with cinnamon.
• 3. Add the brussels sprouts to the bowl and toss all with olive oil and 1 tablespoon of honey. Add salt to taste.
• 4. Spread the vegetables evenly onto the baking sheet, placing the brussels sprouts so they are cut side down.
• 5. Bake for 20 to 30 minutes (timing will depend on the cut size of your veggies). Add the dried cranberries to the baking sheet for the last five minutes. Remove from the oven when fork tender.
• 6. Add the brussels, butternut squash and cranberries back to the large bowl. Add the remaining honey and gently toss. Serve immediately.

ROASTED BRUSSELS SPROUTS AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE

Steps:

• Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
• Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
• Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
• In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
• Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.°

BRUSSELS SPROUTS GRATIN WITH BUTTERNUT SQUASH

Steps:

• Prepare veggies - Heat oven to 425°F. Trim ends off brussels sprouts and slice them in half. Toss with the butternut squash in olive oil, salt & pepper.
• Roast - Arrange in a 9 X 13-inch baking dish and roast for 25-35 minutes, until the veggies are soft.
• Prepare Cheese Sauce - While vegetables are roasting, make the cheese sauce: In a medium pan, melt the butter over medium heat. Whisk in the sage, nutmeg, salt, and flour. Add the milk gradually over the course of several minutes, whisking so that the flour doesn't clump. Cook until slightly thickened, then stir in ¾ cup of the shredded cheese. Remove from heat when the cheese has melted in and sauce is thickened.
• Combine - Once vegetables are tender, pour the sauce over top. Toss veggies in sauce, then sprinkle remaining cheese over top.
• Bake - Return to the oven for another 10-15 minutes, until sauce is bubbling and cheese is melted.