Budget Cooking...Comfort & Gourmet!


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!


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

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

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


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)