Pan-Roasted Shallots with Butternut Squash and Brussels Sprouts
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% |
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2 tbsp (25 mL) butter
12 whole shallots or small onions, peeled (about 8 oz/250 g)
1 butternut squash (about 1-1/2 lb/750 g)
6 cups (1.5 L) halved brussels sprouts (about 1-1/2 lb/750 g)
2 sprigs each fresh thyme and rosemary
1/2 tsp (2 mL) each salt and pepper
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
Source
Canadian Living Magazine: October 2005
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