Pan-Roasted Shallots with Butternut Squash and Brussels Sprouts

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 2 tablespoons butter
  • 12 shallots peeled
  • 12 small onion peeled
  • 1 butternut squash
  • 6 cups halved Brussels sprouts
  • 2 sprigs each thyme
  • 2 sprigs each rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 130 mg
  • Protein 2 g
  • Calories 65.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pan-Roasted Shallots with Butternut Squash and Brussels Sprouts

Login