2014.10.13 - WOD
2014.10.14 - WOD

Brussels Sprouts and Butternut Squash

Its fall and that means fall vegetables! I found this cool website call Eat the Seasons that helps you deternine when to buy and eat your favorite foods. Here is the LINK for their Butternut Squash page

We eat a lot of Brussels Sprouts at our house so we are always looking for new ways to fix them. The other day I was reading a blog that talked about using olive oil, maple syrup, and apple cider vinegar. I thought it sounded delicious... the only problem was I had a large butternut squash that needed to be used as well. I was originally planning on roasting the sprouts with the squash but the recipe I found was only for our green leafy friends. I did what any stubborn cook would do... I cubed the squash and added it to the sprouts that I had halved. Turned out to be amazing!

What You Need:
12-24 smallish brussels sprouts
1 smallish butternut squash or half of a large one
Olive Oil
Apple Cider Vinegar
Maple Syrup

What To Do:
Pre-heat your oven to 375
Cut the sprouts in half and add them to the glass pan. Cut the rind off the squash and cube it. I try to make my cubes similar in size to the sprouts so they will cook evenly. Once all of the veggies are in your 9x13 glass baking dish, add 2-4 tablespoons of olive oil. Add 1-2 tablespoons of maple syrup and apple cider vinegar. I never measure but I try not to add too much because I don't want my veggies to be slimy.
Bake on 375 for 30-45 minutes.

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