Brussel sprouts and butternut squash

Written by on in Side Dish, Uncategorized

This recipe is dedicated to Phil Jacobowitz, Esq., whose sweetness can be measured in both his jovial nature and his annual gift of maple syrup to everyone in the office (and that’s a lot of people)! While he always gifts his maple syrup, the funny thing is I never see him sweets. So this recipe takes a sweet ingredient like maple syrup and uses it to make a savory vegetable dish. It’s a great cool weather side dish. The maple syrup, rendered bacon drippings, mustard, and balsamic vinegar are the perfect combination to get even picky eaters to enjoy this vegetable.

Brussel sprouts and butternut squash
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Brussel sprouts and butternut squash

Recipe by The Cooking LawyerCourse: Uncategorized, DinnerCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Ingredients

  • 1.5 lbs butternut squash cubed (or 1 butternut squash seeded and cubed)

  • 1.5 lbs Brussel sprouts, sliced in half with any brown spots removed

  • 8 cloves garlic (3 minced, 5 whole)

  • 2 tsp paprika

  • 1/4 cup bacon grease or olive oil

  • 1/4 cup maple syrup

  • 1/4 cup balsamic vinegar

  • 1/4 cup Dijon mustard

  • Salt and pepper

  • Optional, crumbled, crisp bacon

Directions

  • Preheat oven to 350 degrees.
  • Slice Brussel sprouts in half.
  • Cube butternut squash into uniform pieces.
  • In a large measuring cup, whisk together rendered bacon grease, vinegar, mustard, maple syrup, minced garlic, paprika, salt and pepper.
  • Line two baking sheets with parchment paper.
  • Toss the butternut squash with half of the dressing. Place on lined baking sheet being careful that the cubes are not touching for even cooking. Roast for 45 minutes or until butternut squash is tender.
  • Toss the Brussel sprouts with remaining half of the dressing. Add Brussel sprouts to one of the lined baking sheets. Spread out the vegetables for even cooking. Add the whole garlic cloves. Roast for 30 minutes or until Brussel sprouts are tender and ends are crispy.
  • Combine butternut squash with Brussel sprouts into a bowl for serving. Add crumbled bacon if using. Serve immediately.

Notes

  • Using two different baking sheets is a good idea because often times the Brussel sprouts take less time than the butternut squash.
  • For the bacon and bacon grease, check out http://www.cookingupjustice.com/bacon for a less messy way to cook bacon.

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