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| brown sugar squash & brussels sprouts |
The only way I stood a chance of getting my family to eat brussels sprouts was to roast them. My son thought the squash were carrots until my daughter corrected him...darn he almost ate them all. This dish was supposed to be wrapped and steamed...en papillote. An interesting technique that I only reserve for delicate foods such as fish... but squash, brussels sprouts, apples... all cry ROAST ME!
So this is what I did:
Brown Sugar Squash, Brussels Sprouts, & Apple
by Diane Balch
simplelivingeating.com
adapted from: Dorie Greenspan's Brown-sugar squash & brussel sprouts en papillote
Preparation: 20 minutes Serves: 4 - 6
Ingredients:
1 small butternut squash peeled and chopped
10 brussels sprouts cut in halves
1 tart apple peeled and chopped
4 fresh sage leaves minced
1 teaspoon brown sugar
2 tablespoons extra-virgin olive oil
salt and pepper to taste
Directions:
1) Pre-heat the oven to 425 degrees.
2) Mix all ingredients together in a large lasagna pan. Roast until brussels sprouts begin to darkly brown about 40 minutes.
I served this dish with pan fried cod in a mustard caper sauce. The mustard and the salty capers were a good contrast to the sweetness of the butternut squash. This vegetable mixture was enjoyable but it was no endives, apples, & grapes.
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| mustard cod with squash & brussels sprouts |
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
This post is shared on the following food/craft parties. Be sure to check them out:
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Wednesday Food:
What's Cooking Wednesday @ Confessions of Overworked Mom
Wholesome Foods Wednesday @ This Chick Can Cook
Cast Party Wednesday @ Lady Behind the Curtain
Whimsy Wednesday @ The Melrose Family
Wednesday Whatsit @White Lights on Wednesday
Recipe Box @ Bizzy Bakes
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wednesday Adorn from Above @ Adorn from Above
Show and Share @ Semi Homemade Mom
Wonderful Food Wednesdays at @ Home Take 2
Seasonal Celebration @ Natural Mother's Network
Wednesday Extravaganza @ Hunger Little Girl
Thursday Food:
Full Plate Thursday @ Miz Helen's Country Cottage
Link it Up Thursday @ Seven Alive
Creative Thursday @ Michelle's Tasty Creations
Fantastic Thursday @ Three Little Chiefs
Thriving on Thursdays @ Domesblissity
Tasty Thursdays @ The Mandatory Mooch
Friday Food:
Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Not Your Ordinary Recipes
Gallery of Favorites (DYI too) @ Premeditated Leftovers
Friday Favorite Finds @ Finding Joy in my Kitchen
Foodie Friday @ Rattlebridge Farm
I Freakin' Did it Friday @ Miss Information
Friday Food Fight @ Run DMT
Freedom Friday @ My Turn
Weekend Wonders @ The Thriftiness Miss
Friday Food Frenzy @ Mostly Food and Crafts
I'd be very(!) happy with this dish
ReplyDeleteI just loooooooooooove steamed veggies
I actually never tried with an apple and brown sugar but now I'm going to
Thanks Diane for sharing this recipe :_
It's a nice winter mix. I hope you enjoy it Winnie.
DeleteRoasted vegetables are always a winner (the en papillote version of this dish is pretty good too - especially when thrown on a grill).
ReplyDeleteThe fish sounds great.
On a grill sounds like a great idea. Yes, the fish was actually the bigger hit of the evening.
DeleteOh Diane! My mouth is watering too ally this morning. I've been eyeing the Brussels sprouts, wondering if I can get my family to go along. I also have a jar if capers I've been wanting to use soon.
ReplyDeleteGo for it Adelina... you never know until you try...if not it's just more for you.
DeleteDiane, Beautifully done…I love roasted veggies. It’s always my “go to” method of cooking any root veggie! I really enjoyed the steamed version too! They were delicious!
ReplyDeleteI'm sure the steamed was good too, but I know that roasted sells better with my family.
DeleteYou and Mardi were wise to roast! Beautifully done!
ReplyDeleteThanks Lizzy.. I really didn't feel I had a choice, unless i wanted to eat alone.
DeleteJealous of your roasting! Boo, papillote!
ReplyDeleteSo sorry... you were a good sport trying Dorie's technique.
DeleteRoasting was definitely better for this assortment of veggies! It's a very interesting - and pretty! - combo, and roasting just brought out more flavor. Yours look teriffic!
ReplyDeleteThanks very much.
DeleteNest time, I will have to roast my veggies. Looks delicious. Thanks for sharing:)
ReplyDeleteThese do look good & I'm sure they were great with fish! I will have to try roasting next time.
ReplyDeleteI liked the en papillote version, for a change, but I prefer these vegetables roasted most of the time. Roasting for family harmony = the way to go. The fish recipe looks great.
ReplyDeleteAh what we do to keep the peace.
DeleteWhat beautiful roasted vegetables! My family and I also enjoy roasted vegetables and we eat them like candy as soon as they come out of the oven, but it was a nice change to steam them en papillote this week. Have a great weekend!
ReplyDeleteI guess it is the candy angle that sells these veggies to my kids.
DeleteI roasted too! I think they were much better that way. Yours look good!
ReplyDeleteI like your last line - the endive, apples, and grapes were fabulous. These were good and I agree with Betsy and Elaine, nice for a change en papillote, but I think I'd prefer them roasted with a little nutmeg.
ReplyDeleteWill try nutmeg.. being from CT I often throw a little of my home state's symbol into recipes a surprise taste.
DeleteHi Diane,
ReplyDeleteThis is a wonderful vegetable dish that we will love. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday.
Have a great weekend and come back soon!
Miz Helen
Roasting is a sure bet and yours looked lovely. I am inspired to cook by both methods. And you had me chuckling with that last line about "and these were no endive, apples and grapes"...nowt THAT was a yummy adventure. Great job and lovely meal.
ReplyDeleteI doubted the endive, apple, grape dish to the very end... but ended up loving it.. so hard to second guess Dorie, at times she is spot on.
DeleteI have a lot more veggies left over, pre-wrapped into packets for easy eating... but seeing your photo I'm scrapping my plans. I'll just roast 'em. Thanks for the reminder about the endive dish too. Why haven't I made that one again?
ReplyDeleteThat endive dish got everyone's attention... this one, not so much.
DeleteAlthough I liked this - it was fun to put the packet on the plate and open at the table, I would have been more than happy to go your route. Veggies are best when roasted and carmelized. Your pan fried cod with mustard caper sauce sounds delicious. Wouldn't that sauce go with other fishes? I am starting to use capers more and more - love the flavor. It looks like a lovely meal, Diane.
ReplyDeleteYes, I have used that mustard sauce on many types of white fish: haddock, sole, come to mind. It is good to try different techniques but some are best for certain foods more than others... oh, well it's only a dinner.
DeleteYour veggies look great! I love roasted too, but it's nice to get a present! Your fish sounds great too. I don't make fish at home much so it's nice to see a new recipe.
ReplyDeleteI didn't think of that... the little packets are presents.
DeleteMaybe this would make me enjoy brussel sprouts more. I'll have to try it.
ReplyDeleteabsolutely perfect, diane. seriously. you just took everything that is good in the world and did very good things to it :) yum yum yum!!
ReplyDeletethanks for sharing with us at the wednesday fresh foods link up. i look forward to seeing what other seasonal & real/whole food posts you have for us next week!! xo, kristy
Thanks Kristy... squash and brussels sprouts are a really nice contrast.
Deletep.s. hi diane! i've featured your post at the wednesday fresh foods link up this week - hope to see you there! xo!
DeleteThank you dear... I got your button up already.
DeleteDiane, I wish I had time to keep up with Dorie's group but I am being realistic. I do want to make this recipe. My favorite veggies. This is being featured on MMM. Thanks for sharing.
ReplyDeleteThis sounds so amazingly delicious! I don't even think I would need anything to it, but having exactly that as my main meal! Thank you so much for sharing this at Wednesday Extravaganza - hope to see you there again this week with more deliciousness :)
ReplyDeleteYou are very welcome Jutta love your party.
DeleteThis is a particular combination I hadn't thought of before and I have to say it sounds, and looks delicious! Thank you for sharing this with us and I hope very much to see you over at Seasonal Celebration today! Rebecca @Natural Mothers Network x
ReplyDeleteFunny you should say that... the original recipe was inspired by the coincidence of squash and brussels sprouts happening to be next to each other at a farmer's market.
Delete