Wednesday, November 9, 2016

Orange-Glazed Brussels Sprouts and Butternut Squash

For a delicious side dish at your Thanksgiving dinner, try Orange-Glazed Brussels Sprouts and Butternut Squash.


1 pound Brussels sprouts washed, trimmed and halved

1 1/2 pounds butternut squash, peeled then diced into 1/2 in cubes (about 3 cups)

2 T olive oil, divided

3/4 cup toasted pecans + 1/2 cup dried cranberries
Mix together glaze ingredients and set aside before preparing vegetables:

2 T butter (or ghee), melted

2 T honey

3 T fresh squeezed orange juice

1 T orange zest

1/2 t black pepper

2 t apple cider vinegar

In a large saute pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1/4 teaspoon salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned. Let cook until the squash is soft, but holds it shape. (This will depend on the size you cut your squash, so try one to test.) Once done, remove from heat and pour into a bowl.
Heat the other tablespoon of oil over medium-high heat using the same pan. When it’s very hot, place the Brussels sprouts cut side down in the oil, sprinkling with 1/2 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Turn heat down to low and add the squash back to the pan, along with the pecan mix. Stir in the glaze and cook for a few minutes, coating all ingredients and warming through.

Serves 4-5 as a side dish

Thanks to for the recipe.