Monday, November 26, 2012

still craving...

I think it's safe to say that most of us are still full from the Thanksgiving feast(s) over the last several days, but if I'm being honest, there's one dish I'm still craving...

Roasted Brussels Sprouts and Butternut Squash.

I know what you're thinking... Roasted vegetables? Not the mashed potatoes with butter, or the pumpkin pie and whipped cream, or the ever-amazing green bean casserole? 

Yes, it's in all seriousness that I tell you that these are the best roasted vegetables I have ever had. 

{photo instagrammed by us}
*disclaimer: this photo was taken pre-roasting. post-roasting there was no time for photos, only consumption

I knew I wanted to bring brussels sprouts to our Mom's Thanksgiving and after exhausting a knockoff recipe of the sprouts from Pizza Bella in KC, I decided to scour the interwebs. I stumbled on this adorable blog and fell in love with every recipe, but in particular the Roasted Brussels Sprouts and Butternut Squash. Her photography won me over. Doesn't it just look like fall on a pan? The cranberries are the perfect touch and how can you go wrong with curry?

{Here's the recipe from Shutterbean:

  • 1 lb. Brussels Sprouts, trimmed & halved
  • 1 medium butternut squash peeled & cut into 1/2 inch cubes
  • 1 cup fresh cranberries
  • 1 apple, cut into 1/2 pieces
  • 1 medium yellow onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1/2 teaspoon curry powder
  • 1 tablespoon brown sugar
  • kosher salt & fresh cracked pepper
Preheat oven to 400F. Spread the Brussels sprouts, butternut squash, cranberries, apple, & onions on a large rimmed baking sheet.In a small bowl mix oil, vinegar, and curry powder together. Drizzle over the vegetable mixture and toss to evenly coat. Sprinkle brown sugar over the vegetables and place baking sheet in the oven. Roast for 20 minutes, gently stir and continue to roast for 20-25 minutes longer, or until vegetables are tender and nicely browned.}

Okay, I'm going to stop writing this post so I can go to the store to pick up the ingredients again. These might just have to become a staple in our home.

We can't wait to hear what you all are still craving. 

What were your favorite Thanksgiving recipes this year?


Allison said...

Squash is so yummy roasted! I roasted up some of it along with sweet potatoes and peppers this weekend and put it in my mac and cheese. OMGood.

Stephanie said...

Allison - that sounds amazing! Anything that comes folded in mac and cheese works for me!

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