Holiday Roasted Vegetables with a Twist
Thanksgiving side curated by Executive Chef Chris Varner - Roasted Butternut Squash harmoniously paired with Brussel Sprouts, drizzled in Hot Honey, and sprinkled with Cranberries.
Yield: 6 people
Materials
- 1 Pound Butternut Squash Peeled, Seeded, Medium Dice
- 1 Pound Brussel Sprouts Trimmed, Cut in Half
- 1 tsp. Cinnamon
- ½ tsp. Nutmeg
- 4 Tbsp. Olive Oil
- 4 Tbsp. Hot Honey I use Mike’s Divided
- ½ Cup Dried Cranberries
- Salt & Pepper to Taste
- ½ Cup Roasted Salted Pumpkin Seeds Optional
Instructions
- Preheat Oven to 400℉.
- Spray a baking sheet with nonstick spray. Peel and dice the Squash, place in a bowl, drizzle with half of the Olive Oil, season with Cinnamon & Nutmeg, and toss well.
- In a separate bowl add the Brussel Sprouts, Salt & Pepper, the rest of the Olive Oil and toss well. Combine the Squash, and Brussel Sprouts in a large bowl and drizzle half of the Hot Honey. Lay on sheet pan that has been coated with nonstick spray and bake for 20-30 minutes.
- Remove pan from oven, and turn over the Brussels so they are nice, and caramelized. Add the Cranberries and bake for 5-8 more minutes.
- Remove pan from oven, place back in a large bowl, add the rest of the Hot Honey, and toss well. Serve immediately.
Notes
This is a great Thanksgiving side dish that is bright, colorful, and simple to make. You can also garnish with Roasted Salted Pumpkin Seeds.