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Roasted Brussels Sprouts and Butternut Squash
Kverek-Boes Family, Poughkeepsie, NY
“This recipe is from the CIA, the Culinary Institute of America, in our hometown, Hyde Park, New York. It’s a great recipe for Thanksgiving!” Maureen Kverek
INGREDIENTS Serves 10 to 12
1 pound brussels sprouts, trimmed and halved
1 pound butternut squash, peeled, seeded and cut into large cubes
5 ounces roasted peeled chestnuts, almonds, pecans or walnuts
14 ounces frozen or fresh pearl onions
2 tablespoons olive oil
2 tablespoons maple syrup
5 fresh sage leaves, cut cross- wise into thin ribbons
Salt
Ground black pepper
PREPARATION
1. Preheat oven to 400°F.
2. In a large bowl, combine
the brussels sprouts, butter- nut squash, chestnuts and pearl onions. Add the oil and stir to coat the ingredients evenly.
3. Spread the vegetables out in a single layer on a large bak- ing sheet or roasting pan. Roast until they are nicely caramelized and fork-ten- der, 35 to 40 minutes.
4. Remove the vegetables from the oven and while still hot, drizzle with the maple syrup. Sprinkle with the sage and season with salt and pepper. Transfer to a warmed serving dish and serve immediately.
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