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:
covered percent of daily need
