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Wednesday, November 25, 2009

Roasted Brussel Sprouts with Butternut Squash & Nuts






I watched Kelly Ripa make this dish. It looks so quick, easy and tasty!

INGREDIENTS

3 tbsp Extra Virgin Olive Oil
1 LB. Fresh Brussel Sprouts, Trimmed, & Halved or Quartered
1 LB Fresh Butternut Squash, Skinned, Cut & Cubed (1")
2 sprigs Fresh Thyme
1/2 cup RAW Pecans
Salt
Pepper

Prep the veggies.
Spread them out on a cookie sheet
Drizzle Olive Oil over veggies
Add Nuts
Add Thyme, Salt & Pepper
Mix

Roast them on 425 for 20 to 25 minutes
Let everything roast until caramelized! YUM

Watch Kelly Prepare This

Regis and Kelly Recipe Finder

I can't wait to try this dish. Kelly used Chestnuts. I'm going to use Pecans instead. Will Post Photos Later

8 comments:

Wendy Teacher said...

My mom tried this for Thanksgiving. The veggies just got dried out and never actually got cooked thoroughly before they started to burn. It was a nice flavor with the thyme, but I think there is a problem with the recipe. Tonight I tried to approximate with kabocha squash. I cooked the squash first (halved) and when it was soft, I added the brussel sprouts (which I had cooked in water till tender). I added the thyme to the b.s. before cooking. I tossed together and baked on a cookie sheet with oil for about 10 minutes. It was good, but the squash was now a little TOO done. Please let me know your results!

1xellus1 said...

Wendy Teacher, thank you for your comment! :O)
I will def tweak this somehow & let you know my results! Thanks also for following the blog!

Wendy Teacher said...

Thanks, I look forward to your suggestions. The chicken ginger soup sounds good. I do love ginger, but I may follow the suggestion of cutting the ginger a bit so that my roommate will eat it! I love your pictures! It's a great way to see a recipe. It would be cost prohibitive in a printed book and videos waste a lot of time. Thanks!

1xellus1 said...

Thanks so much for your feedback Wendy Teacher. Despite the hubby's initial misgivings about the soup, he had more today & it cleared up his congestion. I think somex we expect things to taste a certain way, so our palette is set up for that taste & this was totally different from what he was expecting. This soup is def going to be the curative clear the sinuses go to.

Margaret said...

I loved the butternut squash & brussel sprouts dish! I mixed it all up thoroughly in a bowl with plenty of olive oil, then cooked COVERED in a 10 x 15 cake pan for about an hour (it was done in 40 mins) and the last half-hour I put some chicken breasts, brushed with oil, in the oven for a complete meal. Delicious, easy and healthy.

1xellus1 said...

Margaret, I'm so glad you shared your tips. I bought brussel sprouts to make this dish this week. My market was a smaller one of a larger chain. Ironically, they did NOT have butternut squash! I'll try to find it at another market this week. I will def cover mine, so they don't dry out. If you don't mind my asking please, what kind of nuts did you use? Thanks in advance.

Anonymous said...

I made this last year and you really have to let it carmelize. Place raw veg's in oven uncovered and both vegetables will cook evenly. It was delicious so I will be making it this Thanksgiving again!

1xellus1 said...

@Anonymous...Thank you for your tips. :O)