Tuesday, March 17, 2015

Favorite Recipe: New Found Love for Brussels Sprouts

Contrary to my chosen title for this post, I actually love Brussels sprouts. I even love them simply steamed with a bit of butter. However, I'm always looking for new ways to make favorite foods even better. 

Now Ken likes a good turkey dinner a few times a year. Doesn't matter if it's Thanksgiving, Easter, or a random Sunday in March! We decided to have a family dinner this past weekend and turkey was on the menu. 

As I was searching through Pinterest for a different veggie side to make, I came across this gem of a recipe from Blogging over Thyme. Laura describes it as the Brussels sprouts dish for Brussels sprouts haters. And she just might have something there. These veggies are caramelized silly, until they taste like candy. (Okay, I exaggerate) At any rate, these are delicious. Give them a try now, and next Thanksgiving you'll have your veggie planning done!

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette

Picture taken form Blogging with Thyme
  • 1 lb butternut squash, peeled and cut into 3/4-inch chunks
  • 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
  • 2 tablespoons extra virgin olive oil + 1 teaspoon
  • 1/2 teaspoon kosher sea salt
  • freshly ground black pepper
  • 1/4 cup dried cranberries

Dijon Vinaigrette:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons extra virgin olive oil
  • two pinches of salt
  • freshly ground black pepper


  1. Preheat the oven to 450 degrees Fahrenheit. 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.
  2. 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 (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
  3. Roast the vegetables at 450 degrees for 25 to 30 minutes, 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. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
  4. 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.
  5. Gently place the roasted vegetables in large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

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