Easy Brussels Sprouts Side Dish

Maple Butternut Squash and Roasted Brussels Sprouts from River Valley Co-op on Vimeo.

Just in time for Thanksgiving, we've picked out a savory squash and brussels sprouts side dish. It features a variety of local produce and bulk items and is easily made in under 40 minutes. This recipe has a butternut squash from Chamutka Farm in Whately, MA. Chamutka Farm is a 50-acre certified organic vegetable farm in Whately, MA, run by Dave Chamutka. He has been farming since 1980, and his major crops include cucumbers, cabbage, squash, tomatoes, and strawberries. He sells his high-quality vegetables at local grocery stores and through a local farmer cooperative, the Pioneer Valley Growers Association.

Additionally, Maple Syrup is a unique flavor to any Thanksgiving dish, and this recipe is another reason why it's one of our favorites! Our bulk section is supplied by a variety of syrups from small farms throughout the region. As a nice dressing, we've used La Riojana's olive oil, a co-operative based in South America working on making real change through the cooperative communities.

 

Ingredients:

 

Roasted Brussels Sprouts:

    • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
    • 3 tablespoons olive oil
    • Salt, to taste

Roasted Butternut Squash:

    • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
    • 2 tablespoons olive oil
    • 3 tablespoons maple syrup
    • ½ teaspoon ground cinnamon

Other Ingredients:

  • 1/2 cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)

 

Roasted Brussels Sprouts:

    1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
    2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

    1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
    2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
    3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
    4. _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.

Assembly:

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

 

Adapted from: http://www.juliasalbum.com/

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