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DICKERMAN FAMILY – NORTHFIELD, MA
“It’s a festive dish and looks nice when served during a holiday meal in the fall and winter months.” CINDY DICKERMAN
ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH & CRANBERRIES
INGREDIENTS
1 lb. brussels sprouts, trimmed and halved
1 medium butternut squash, peeled and cut into 1⁄2-inch cubes
1 cup fresh cranberries
1 apple, cored and cut into 1⁄2-inch pieces
chopped
2 tbsp. extra virgin olive oil
1 tbsp. aged balsamic vinegar
1 tbsp. brown sugar
Salt and pepper,
1 Heat oven to 400°F.
2 Spread the sprouts, squash, cranberries, apples and onions on a large rimmed baking sheet.
3 In a small bowl mix oil and
vinegar. Drizzle over vegetables and toss to evenly coat.
4 Sprinkle brown sugar, salt and pepper over the vegetables.
5 Place baking sheet in oven and roast for 20 minutes. Gently stir and roast for 20-25 minutes, longer, until vegetables are tender and nicely browned.
Serves 6.
to taste 1 medium yellow onion,
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