In the world of culinary arts, one of the most captivating aspects is the art of combining ingredients. It’s a creative endeavor that allows you to transform everyday dishes into extraordinary experiences. The recipe we’re exploring today, Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries, is a prime example of the magic that can happen when different elements come together in perfect harmony.
Lemon Infused Olive Oil: Bright and Citrusy
Lemon Infused Olive Oil is the secret ingredient that elevates the Brussels sprouts in this dish. Its bright, citrusy aroma and flavor infuse the sprouts with a refreshing and vibrant note. It’s the perfect contrast to the earthy depth of the roasted Brussels sprouts, creating a delightful balance on the palate.
Thyme Olive Oil: A Fragrant Herbaceous Touch
Thyme Olive Oil brings a fragrant and herbaceous note to the butternut squash. Its earthy aroma and slightly peppery taste complement the sweet and warming qualities of cinnamon. The infusion of Thyme Olive Oil takes the roasted butternut squash to a new level of flavor complexity.
Maple Infused Balsamic Vinegar: Sweet Elegance
The sweetness of Maple Infused Balsamic Vinegar enhances the natural sugars in the butternut squash. It creates a glaze that adds a layer of elegance and richness to the dish. The combination of cinnamon and maple transforms the butternut squash into a sweet and savory delight.
Pecans: A Crunchy Nutty Note
Pecans introduce a crunchy and nutty dimension to the dish. Their rich, buttery flavor and satisfying crunch provide a delightful textural contrast to the softness of the butternut squash and Brussels sprouts.
Cranberries: Tart and Tangy
Cranberries are the tart and tangy counterpart in this dish. They add a burst of color and zesty flavor that cuts through the sweetness, creating a well-balanced medley of tastes.
The true magic of this recipe is in the way all the elements come together on the plate. The lemon-infused Brussels sprouts, herbaceous butternut squash, nutty pecans, and zesty cranberries form a symphony of flavors that dances on your palate. Whether it’s a festive holiday meal or a special occasion, this dish brings a sense of celebration to the table. The combination of ingredients and the infusion of unique flavors elevate it to a level of culinary artistry that’s sure to impress and delight.
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe
Ingredients
Roasted Brussels Sprouts:
3 Cups Brussels sprouts, ends trimmed & yellow leaves removed
3 TBS Lemon Infused Olive Oil
¼ tsp Salt, to taste
1 TBS Grizzly Herb Rub
Roasted Butternut Squash:
1 ½ lb Butternut Squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 TBS Thyme Olive Oil
3 TBS Maple Infused Balsamic Vinegar
1 tsp Ground Vietnamese Cinnamon
Other Ingredients:
2 Cups Pecan, halves
1 Cup Cranberries, dried
2–4 TBS Maple Infused Balsamic vinegar
1 TBS Cranberry Balsamic Vinegar
Instructions
How to Roast Brussels Sprouts:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Trim ends of Brussels sprouts and remove yellow leaves. Be sure to remove all of the stem. (This is what makes sprouts bitter.) Then, slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, Grizzly Herb, and toss to combine.
- Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
How to Roast Butternut Squash:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple balsamic vinegar, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
How to Toast Pecans:
- Toast pecans in the preheated oven at 350 F
- Line a baking sheet with parchment paper.
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350˚F until they get darker in color.
Note: pecans burn fast, so make sure to check the nuts after 5 minutes and frequently afterwords.
Assembly:
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
- Drizzle with Cranberry Balsamic.
