Honey Orange Glazed Brussels Sprouts with Butternut Squash

Honey Orange Glazed Brussels Sprouts with Butternut Squash takes around 45 minutes from beginning to end. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs $2.46 per serving. One portion of this dish contains roughly 8g of protein, 22g of fat, and a total of 461 calories. It works well as a side dish. It is brought to you by Jessica Gavin. 10 people were glad they tried this recipe. Head to the store and pick up olive oil, honey, brussels sprouts, and a few other things to make it today. Overall, this recipe earns an excellent spoonacular score of 86%. Try Orange Honey-Glazed Butternut Squash and Beets, Roasted Brussels Sprouts and Butternut Squash, and Dressing with Brussels Sprouts and Butternut Squash for similar recipes.

Servings: 4

 

Ingredients:

2 teaspoons apple cider vinegar

¼ teaspoon freshly ground black pepper

1 pound Brussels sprouts, washed, trimmed and halved

1 butternut squash, peeled and cut into ½-inch cubes (about 3 cups)

½ cup dried cranberries

½ teaspoon fresh chopped thyme

⅛ teaspoon ground cinnamon

2 tablespoons honey

¾ teaspoon kosher salt, divided

2 tablespoons olive oil, divided

Orange Glaze-

3 tablespoons fresh squeezed orange juice

Zest of 1 orange

½ cup pecans, toasted

2 tablespoons unsalted butter, melted

Equipment:

bowl

frying pan

Cooking instruction summary:

Combine all glaze ingredients in a small bowl and set aside.In a large saut pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat the pan, then add in butternut squash. Sprinkle the squash with a teaspoon of salt, stir to coat in the oil, and spread out in a single layer. Allow to cook for 5 minutes without stirring, so that the pieces begin to lightly brown. Stir and redistribute the pieces and allow to cook for another 5 minutes. Stir again and cook until the squash is fork tender, about 15 minutes total. Remove the squash from the pan and pour into a bowl.As the squash cooks, bring enough salted water to cover the brussels sprouts to a boil. Add the halved sprouts and cook until tender, about 5 to 6 minutes. Drain well and shake off excess water.Heat another tablespoon of oil over medium heat using the same pan. Place the blanched sprouts cut side down, and sear until nicely browned, about 3 minutes. Turn over and sprinkle sprouts with teaspoon of salt and cook for an additional 3 minutes until browned. Reduce the heat to low and add the squash back to the pan, and the orange glaze. Season with more salt and pepper as desired.Stir in the cranberries and pecans right before serving. Serve warm and enjoy!

 

Step by step:


1. Combine all glaze ingredients in a small bowl and set aside.In a large saut pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat the pan, then add in butternut squash. Sprinkle the squash with a teaspoon of salt, stir to coat in the oil, and spread out in a single layer. Allow to cook for 5 minutes without stirring, so that the pieces begin to lightly brown. Stir and redistribute the pieces and allow to cook for another 5 minutes. Stir again and cook until the squash is fork tender, about 15 minutes total.

2. Remove the squash from the pan and pour into a bowl.As the squash cooks, bring enough salted water to cover the brussels sprouts to a boil.

3. Add the halved sprouts and cook until tender, about 5 to 6 minutes.

4. Drain well and shake off excess water.

5. Heat another tablespoon of oil over medium heat using the same pan.

6. Place the blanched sprouts cut side down, and sear until nicely browned, about 3 minutes. Turn over and sprinkle sprouts with teaspoon of salt and cook for an additional 3 minutes until browned. Reduce the heat to low and add the squash back to the pan, and the orange glaze. Season with more salt and pepper as desired.Stir in the cranberries and pecans right before serving.

7. Serve warm and enjoy!


Nutrition Information:

Quickview
461k Calories
7g Protein
22g Total Fat
67g Carbs
36% Health Score
Limit These
Calories
461k
23%

Fat
22g
35%

  Saturated Fat
5g
34%

Carbohydrates
67g
23%

  Sugar
35g
39%

Cholesterol
15mg
5%

Sodium
474mg
21%

Get Enough Of These
Protein
7g
16%

Vitamin A
21221IU
424%

Vitamin C
194mg
236%

Vitamin K
208µg
199%

Manganese
1mg
71%

Fiber
12g
51%

Potassium
1365mg
39%

Folate
154µg
39%

Vitamin E
5mg
36%

Vitamin B1
0.52mg
35%

Vitamin B6
0.64mg
32%

Magnesium
117mg
29%

Copper
0.43mg
22%

Iron
3mg
20%

Calcium
195mg
20%

Phosphorus
193mg
19%

Vitamin B3
3mg
19%

Vitamin B5
1mg
15%

Vitamin B2
0.21mg
12%

Zinc
1mg
10%

Selenium
3µg
6%

covered percent of daily need
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