Roasted Butternut Squash and Brussels Sprouts
Recipe for roasted butternut squash and Brussels sprouts tossed in a bacon and brown ale vinaigrette with sage and pecans - the perfect autumn side dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.craftbeer.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Peeler
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Saute pan
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
- Plate
- Fork
- Serving platter
Ingredients
- 1 pound Brussels sprouts, trimmed and quartered
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch dice
- 3 Tbsp olive oil
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp freshly grated nutmeg
- 1 tsp fresh thyme, chopped
- 4 thick slices of smoked bacon, cut crosswise into 1/4-inch pieces
- 1 Tbsp finely chopped shallot
- 1 garlic clove, finely chopped
- 2 tsp apple cider vinegar
- 4 ounces english style brown ale or porter
- 1 Tbsp firmly packed light brown sugar
- 1 tsp Dijon mustard (optional)
- 1 tsp fresh sage, chopped
- Kosher salt
- freshly ground pepper
- 1/2 cup pecans or walnuts, roasted and chopped
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