Delicious food on the cheap, documented in terrible photos taken on my phone.
Tuesday, November 26, 2013
Roasted Brussels Sprouts and Butternut Squash with Brown Butter Sage Sauce and Toasted Pecans
Ingredients
1 lb Brussels sprouts, cut in quarters
1 butternut squash (or be smart and lazy and buy it pre-cut because those things are a giant pain)
2 tbsp finely diced fresh sage
3/4 stick of butter (really I guess you should use unsalted and then salt to taste but I just use salted)
1 clove garlic
roasted pecans
Directions
Preheat oven to 350. Cut the squash up into <1 inch square cubes (the squash cooks more slowly than the sprouts, so if the pieces are too big, the sprouts will burn before the squash is done). Put in a roasting pan with about 1 tbsp of butter and cook until everything's soft (about 30 minutes or so).
When the vegetables are almost done, put 3/4 stick of butter in a frying pan over medium-low heat. Cook for about 5 minutes or until the milk solids at the bottom of the pan turn a golden brown. Keep a close eye on it so it doesn't get too dark. When it's almost fully browned, add in the sage and 1 crushed garlic clove. Cook for about 1 more minute, being careful not to let the garlic brown, and remove from heat.
Pour the butter sauce over the roasted vegetables in a serving bowl and top with the pecans.
Now that's good eatin'... unless you're one of those weirdos who hates Brussels sprouts, in which case I DON'T EVEN KNOW WHO YOU ARE. But seriously, even if you're not a fan of the sprout, this might turn you around.
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