Pan-Roasted Shallots with Butternut Squash and Brussels Sprouts
This recipe makes 12 servings
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 |
This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving serving time.
Ingredients
- 2 tbsp butter
- 12 whole shallots or small onion, peeled
- 1 butternut squash
- 6 cups halved Brussels sprouts
- 2 sprigs each fresh thyme
- 2 sprigs each fresh rosemary
- 1/2 tsp salt
- 1/2 tsp 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.
Source : Canadian Living Magazine: October 2005
- Keywords : Sides; Make-Ahead; Onions; Squash; Brussels sprouts;
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