Roasted Brussels Sprouts And Butternut Squash With Medjool Dates Recipes

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH MEDJOOL DATES

Steps:

• Preheat oven to 450°F.
• Slice Brussels sprouts in half, top to bottom. Place sprouts cut side down on baking sheet.
• Peel butternut squash, remove seeds, and chop squash into ¾" cubes. Place squash cubes on baking sheet with Brussels sprouts.
• Drizzle avocado oil over vegetables, and mix with your hands to evenly coat. Spread veggies out to cover entire sheet, then sprinkle with salt and pepper.
• Roast in the oven for 30 minutes, turning the vegetables twice during cooking.
• While the sprouts and squash are roasting, chop your dates into pea-sized pieces. Sprinkle the chopped dates over the vegetables when there's five minutes roasting time left.
• Remove from oven and set aside to cool slightly before transferring to a serving dish.
• Drizzle vegetables with the olive oil and toss to coat.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Spray a large sheet pan with oil.
• In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
• Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND APPLE

Steps:

• Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
• For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature.
• In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners' sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
• Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days.
• To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.