Butternut Squash with Brussels Sprouts, Pecans and Cranberries

Used butternut from our garden to create this colorful, festive side dish that is packed with flavor.  

We served the squash medley with Roasted Chicken & Homemade Applesauce. 

Butternut Squash with Brussels Sprouts, Pecans and Cranberries   6 to 8 servings

Butternut Squash: 

1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash

About 3 tablespoons olive oil

Salt and pepper to taste

Balsamic vinegar

Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed, cut in half

About 3 tablespoons olive oil

Salt and pepper to taste

Other Ingredients:

About 1 cup toasted pecan halves (bake at 350° for 5 minutes)

About 1/2 cup dried cranberries

Additional balsamic vinegar and olive oil for finishing – as desired. 

Butternut Squash: Preheat oven to 400 F. 

1. In a medium bowl, combine cubed butternut squash with oil, salt and pepper; toss to evenly coat the pieces.







2. Place butternut squash in a single layer on the baking sheet; drizzle liberally with balsamic vinegar. Bake for 20 to 25 minutes, turning once halfway through baking, until softened.
3. Brussels Sprouts: Preheat oven to 400 F.  
4. In a medium bowl, combine halved Brussels sprouts with olive oil,  salt and pepper; toss to evenly coat the pieces. 
5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20 to 25 minutes. During the last 5 to10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Or, even roast them on the same sheet pan if it’s large enough to allow veggies to roast in a single layer.

6. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Drizzle with additional 
balsamic vinegar and olive oil for finishing. 
   

For the holidays—Ree Drummond's Brussels Sprouts with Balsamic and Cranberries

These brussels sprouts were a menu item on my sister's (Marla Newell Payne) Thanksgiving menu. It's a recipe from The Pioneer Woman, Ree Drummond, and adds a festive note to holiday meal.

Note: I did cut down the ingredients used in the balsamic sauce as neither Marla or I used it all (original called for 1 cup sugar & 3/4 cup balsamic vinegar).

Brussels Sprouts with Balsamic and Cranberries

3 pounds Brussels sprouts

1/2 cup olive oil

3/4 cup granulated sugar

1/2 cup balsamic vinegar

3/4 to 1 cup dried cranberries

1. Preheat the oven to 375°.
2. Trim/clean the Brussels sprouts, then cut them in half. 
   
3. Toss with olive oil and then arrange on  baking sheet(s).
   
   
   
   
4. Roast until brown, 25 to 30 minutes.
5. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until thick.
   
6. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
   

Recipe without photos . . .

Brussels Sprouts with Balsamic and Cranberries

3 pounds Brussels sprouts

1/2 cup olive oil

3/4 cup granulated sugar

1/2 cup balsamic vinegar

3/4 to 1 cup dried cranberries

1. Preheat the oven to 375°.
2. Trim/clean the Brussels sprouts, then cut them in half. 
3. Toss with olive oil and then arrange on  baking sheet(s).
4. Roast until brown, 25 to 30 minutes.
5. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until thick.
6. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries. 

St. Patty’s Sprout Salad – not your everyday salad

Brussels sprouts may not be native to Ireland but they are a popular veggie there and since it’s March, I’ve added the St. Patty’s name to this salad that is as green as the emerald country itself.

This is actually an adaptation of a recipe made by Giada on the Food Network channel.

Brussels Sprout-leaf Salad   4 servings

Dressing

Juice of 3 freshly squeezed lemons

2 to 3 tablespoon granulated sugar – to taste

¼ cup extra-virgin olive oil -- from The Tasteful Olive

Kosher salt and freshly ground black pepper – to taste

Salad

About 1 ½ lbs. Brussels sprouts

About 3 cups other greens (such as mixed green lettuce blends)

⅓ cup sliced almonds – toasted

⅓ cup grated Parmesan cheese, optional

1.     Dressing:

a.  Add lemon juice and sugar to a small bowl; slowly drizzle in the olive oil as you whisk; continue to whisk until the mixture is combined.

b.  Season with salt and pepper.

2.     Salad:

a.  Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use.

b.  Bring a large saucepan of water to a boil over medium-high heat.

c.  Add the Brussels sprout leaves and cook for 1 minute.

d.  Drain and put in a bowl of iced water, then transfer to a colander to drain.

e.  Put the Brussels sprout leaves, other greens, and almonds into a large salad bowl.

f.   Add the dressing and toss together.

g.  Sprinkle with the cheese and serve.

We served out Sprout Salad with Lasagna Packages.

Recipe without photos . . .

Brussels Sprout-leaf Salad    4 servings

Dressing

Juice of 3 freshly squeezed lemons

2 to 3 tablespoon granulated sugar – to taste

¼ cup extra-virgin olive oil -- from The Tasteful Olive

Kosher salt and freshly ground black pepper – to taste

Salad

About 1 ½ lbs. Brussels sprouts

About 3 cups other greens, such as mixed green lettuce blends (I sometimes cut this way back, relying mainly on the Brussels sprouts as the greens)

⅓ cup sliced almonds – toasted

⅓ cup grated Parmesan cheese, optional

1.     Dressing:

a.  Add lemon juice and sugar to a small bowl; slowly drizzle in the olive oil as you whisk; continue to whisk until the mixture is combined.

b.  Season with salt and pepper.

2.     Salad:

a.  Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use (I often shred them and blanch them along with the leaves.)

b.  Bring a large saucepan of water to a boil over medium-high heat.

c.  Add the Brussels sprout leaves and cook for 1 minute.

d.  Drain and put in a bowl of iced water, then transfer to a colander to drain.

e.  Put the Brussels sprout leaves, other greens, and almonds into a large salad bowl.

f.  Add the dressing and toss together.

g.  If desired, sprinkle with the cheese and serve.

Try It, You’ll Like It! Barry’s Brussels Sprouts w/ Bacon

     Have to admit that for years I turned my nose up at Brussels sprouts. And, then Barry started experimenting and came up with this recipe. I was still skeptical but he said. “Try it, you’ll like it.” I tried them, I liked them, and I’ve been a fan ever since.

     Barry even grew a crop of Brussels sprouts in our summer/fall garden and used his own garden produce to prepares his recipe.

This is what Brussels sprouts
look like when they are growing.

Barry’s Brussels Sprouts w/ Bacon   Serves about 4

l pound brussels sprouts -- steamed  (see directions that follow)

1 teaspoon olive oil (lemon flavored is nice, if you happen to have some on hand)

4 slices bacon, chopped

2 to 3 tablespoons chopped onions (yellow, white, red, or green onions w/ tops)

2 cloves minced garlic, optional

2 to 3 tablespoons vinegar – balsamic (we prefer a light, flavored balsamic such as The Tasteful Olive’s Lemon Balsamic), or a mild vinegar such rice wine vinegar

Salt & pepper to taste

1.  Remove any loose leaves from sprouts and trim ends, cut in half (or quarter if large).  

Barry cuts Brussels sprouts in half 

2.  Steam (or blanch in boiling water) about 10 minutes until sprouts can be pierced with a knife without much resistance. Drain. Set aside.

3.  Meanwhile, sauté bacon with olive oil in a medium sauté pan until bacon is slightly crisp.

4.  Add onions and garlic; continue cooking over low heat until softened -- about 4 to 5 minutes. 

Add caption

5.  Raise the heat to medium and add Brussels sprouts; stir well. Cook for about 5 minutes, adding vinegar, salt and pepper near the end of cooking time. Be careful not to overcook.

Barry adds Lemon Balsamic vinegar near the end of the cooking time.
(The  lemon flavored balsamic vinegar adds a wonderful flavor and
since it is light in color, it does not discolor the green veggies.)

Recipe without photos . . .

Barry’s Brussels Sprouts w/ Bacon      Serves about 4

l pound brussels sprouts -- steamed  (see directions that follow)

1 teaspoon olive oil (lemon flavored is nice, if you happen to have some on hand)

4 slices bacon, chopped

2 to 3 tablespoons chopped onions (yellow, white, red, or green onions w/ tops)

2 cloves minced garlic, optional

2 to 3 tablespoons vinegar – balsamic (we prefer a light, flavored balsamic such as The Tasteful Olive’s  Lemon Balsamic), or a mild vinegar such rice wine vinegar

Salt & pepper to taste

1.  Remove any loose leaves from sprouts and trim ends, cut in half (or quarter if large). 

2.  Steam (or blanch in boiling water) about 10 minutes until sprouts can be pierced with a knife without much resistance. Drain. Set aside.

3.  Meanwhile, sauté bacon with olive oil in a medium sauté pan until bacon is slightly crisp.

4.  Add onions and garlic; continue cooking over low heat until softened -- about 4 to 5 minutes. 

5.  Raise the heat to medium and add Brussels sprouts; stir well. Cook for about 5 minutes, adding vinegar, salt and pepper near the end of cooking time. Be careful not to overcook.