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
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!
ReplyDeleteWendy Teacher, thank you for your comment! :O)
ReplyDeleteI will def tweak this somehow & let you know my results! Thanks also for following the blog!
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!
ReplyDeleteThanks 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.
ReplyDeleteI 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.
ReplyDeleteMargaret, 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.
ReplyDeleteI 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!
ReplyDelete@Anonymous...Thank you for your tips. :O)
ReplyDelete