Saturday, September 16, 2017

Butternut and Brussels

     Nothing represents cooler temperatures like a pan of roasted veggies!  And, if you really want to be all fancy, try mixing a couple of varieties (and yes, I intermingle my Produce all in one pan...#efficient)!  I love the color combinations, extra rich flavors, and the smooth/crunchy textures all in one luscious bite.  So many options, so little clean pans...  Next time you're in the kitchen, create your own favorite and enjoy the wonder of Fall Produce!

Brussels Sprouts, cleaned, trimmed and halved
Butternut Squash, halved, seeded and diced
1 Tablespoon Balsamic Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Honey (more for additional sweetness)
1/4 cup chopped Walnuts
1/4 cup Cranraisins

     Add cleaned diced Veggies to parchment lined roasting pan, (Hot Tip:  have "Produce Guy" cut your Squash for you...better his fingers than yours).  Mix Vinegar, Oil, and Honey and drizzle over Veggies, toss to coat well.  Bake at 425 for 30 minutes,  stirring after 15 minutes.  At the 30 minutes mark, stir once more and sprinkle with Walnuts and Cranraisins and bake an additional 10 minutes.  Enjoy  :)

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