ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS WITH HARD CIDER VINAIGRETTE

By / Photography By Carole Topalian | August 27, 2017

Ingredients

  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 medium butternut squash, peeled, seeded & cut into 1/2-inch dice
  • 3 to 4 tbls. extra-virgin olive oil
  • A pinch of cayenne pepper
  • 1/2 tsp. freshly grated nutmeg
  • 1 tsp. fresh sage. chopped
  • 5 slices smoked bacon, cut crosswise into 1/4-inch pieces
  • 1 small shallot, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 2/3 cup hard cider
  • 2 tbls. cider vinegar
  • 1 tbls. firmly packed light brown sugar
  • 1 tsp. Dijon mustard
  • 1 tbls. fresh sage, chopped
  • 3 tbls. extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup chopped pecans or walnuts
  • 1 ½ cups loosely packed arugula or kale leaves

Instructions

Preheat oven to 400 degrees. Toss Brussels sprouts and butternut squash separately with 3 tablespoons olive oil, cayenne, nutmeg and sage.

Spread separately on two baking sheets lined with foil or parchment paper; roast for 25 – 30 minutes, or until fork tender. Brussels sprouts may finish faster than squash.

Meanwhile, cook bacon in a sauté pan over medium heat until brown and crispy. Transfer to a plate lined with paper-towels. Pour all but 1 tablespoon of rendered bacon fat into a small bowl and set aside. Add shallot to remaining fat in pan; cook over medium heat, stirring occasionally, until soft, 2 to 3 minutes.

Add garlic. Continue to cook until fragrant, 1 or 2 minutes more. Add hard cider; simmer for 4 minutes to reduce by half. Whisk in vinegar, brown sugar, mustard and sage. Whisk remaining 3 tablespoons olive oil into mixture. Season with salt and pepper.

Transfer roasted vegetables to a large bowl. Toss with vinaigrette and bacon. Fold in nuts, arugula/kale and serve.

Ingredients

  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 medium butternut squash, peeled, seeded & cut into 1/2-inch dice
  • 3 to 4 tbls. extra-virgin olive oil
  • A pinch of cayenne pepper
  • 1/2 tsp. freshly grated nutmeg
  • 1 tsp. fresh sage. chopped
  • 5 slices smoked bacon, cut crosswise into 1/4-inch pieces
  • 1 small shallot, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 2/3 cup hard cider
  • 2 tbls. cider vinegar
  • 1 tbls. firmly packed light brown sugar
  • 1 tsp. Dijon mustard
  • 1 tbls. fresh sage, chopped
  • 3 tbls. extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup chopped pecans or walnuts
  • 1 ½ cups loosely packed arugula or kale leaves
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