Pan-Roasted Shallots with Butternut Squash and Brussels Sprouts

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This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving serving time.

Servings: 12

Ingredients:

Nutritional Info
Per serving: about -
cal 65
pro 2 g
total fat 2 g
sat. fat 1 g
carb 11 g
fibre 3 g
chol 6 mg
sodium 130 mg
% RDI: -
calcium 4%
iron 8%
vit A 40%
vit C 70%
folate 20%

Preparation:

In large skillet, heat 2 tbsp (25 mL) of the butter over medium-low heat; fry shallots, stirring every 5 minutes, until golden brown, 20 minutes. (Make-ahead: Let cool to room temperature; refrigerate in airtight container for up to 24 hours.)

Meanwhile, peel, seed and cut squash into 1-inch (2.5 cm) cubes. Without stirring, add to shallots. Cover and cook over medium heat for 2 minutes.

In saucepan of boiling salted water, blanch brussels sprouts for 2 minutes. Drain and return to pot. Add squash mixture, thyme, rosemary, salt and pepper. Reduce heat to low; cover and cook until vegetables are tender, about 10 minutes. Gently stir vegetables; transfer to platter.

Additional Information

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Source

Canadian Living Magazine: October 2005




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