Brussels Sprouts, Pumpkin and Cranberries with Vanilla Butter
Roasted Pumpkin, Brussels Sprouts and Cranberries is one of the best side dishes you’ll ever try!
Ingredients
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340g Brussels sprouts, trimmed and cut in half
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340g Delicata squash, cut into rings and seedless
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50 gr cranberries, fresh or frozen
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55 g butter, softened
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2 tbsp chopped fresh sage
Preparation Method
- Preheat the oven to 220°C with a rack in the lower third. Arrange the Brussels sprouts and squash in a single layer on a large baking sheet. Use 2 baking trays if necessary to ensure the vegetables are spread out – if they are full in the pan, they will steam cook and not brown.
- Drizzle the olive oil over the vegetables and season with salt and pepper. Use your hands to coat the vegetables with olive oil and seasoning. Roast the vegetables on the bottom rack, stirring once, or until they are browned and soft, about 10 minutes. Add the cranberries and continue to roast for about 3 minutes. Remove from the oven.
- Meanwhile, mash the soft butter in a small bowl with the sage and vanilla paste until blended. When the vegetables are ready, coat the vegetables with the butter until they are all coated. Transfer the vegetables to a shallow bowl or platter and serve immediately.
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