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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Brussels Sprouts and Butternut Squash Recipe

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This recipe for Roasted Brussels Sprouts and Butternut Squash is from Mimi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound brussels sprouts, trimmed and cut in half (about 4 cups)
1 pound butternut squash, pelled, seeded and cut into large cubes (about 3 cups)
5 ounces roasted peeled chestnuts (3/4 cup)
14 ounces frozen pearl onions
2 tablespoons olive oil
2 tablespoons maple syrup
5 sage leaves, stems removed, sliced crosswise into thin ribbons
salt and pepper to taste
Directions:
Directions:
Preheat oven to 400º. Combine brussels sprouts, butternut squash, chestnuts and pearl onions in a large bowl. Add the olive oil and stir to combine, coating all ingredients evenly with oil.
Spread the vegetables into an even layer on a large baking sheet or roasting pan. Roast vegetables for 35 to 40 minutes, or until they are nicely caramelized and fork-tender.
Remove vegetables from oven and while still hot, drizzle with maple syrup, sprinkle with sage and season with salt and pepper to taste. Transfer to a warm serving dish and serve immediately.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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