Foodie Friday: Seasonal Favorites -- Brussels Sprouts Two Ways and Butternut Squash

By Jessica Poole, Certified Athletic Trainer

In my November 23 post I mentioned Brussels sprouts as rock stars. Since it’s the season of giving, here are some healthy recipes I make for my family during the fall season.

Be forewarned: these are from my kitchen, they have not been tested for accuracy, just eaten and enjoyed by my husband and littles. You may have to tweak and adjust to suit your tastes and dietary requirements.

I hope they are a hit and that you enjoy them as much as we do.

Brussels Sprouts with Honey Mustard Glaze (adapted from Cooking Light magazine)

1 bag or bunch of fresh Brussels sprouts (I just get enough for my family and adjust accordingly) trimmed, washed and halved
1-2 shallots or ½ sweet onion, finely diced
1/2 cup chicken stock
2 teaspoons whole grain mustard
1 1/2 teaspoons honey
Dash of white wine vinegar
Salt and pepper
Olive oil for the pan

In a large skillet, bring a couple glugs (yes, very technical) of olive oil to a shimmer. Add sprouts cut side down and brown. Check every couple of minutes so you don’t burn them. Toss in onions or shallots and stir until translucent, about 3 minutes. Pour in stock and simmer until sprouts are crisp tender. May take about 10 minutes. Stir occasionally to avoid burning. Meanwhile mix together the mustard, honey and vinegar. Taste and adjust until you are happy with the taste. I love vinegar, so I usually add a bit more. Toss into your pan and stir. Add a little salt and pepper and taste. Adjust seasoning and serve immediately.

Brussels Sprouts With Balsamic Honey

1 bag or bunch of fresh Brussels sprouts, trimmed, washed and halved
2-3 shallots, sliced into thin rings
1/2 cup chicken stock
2 teaspoons honey
2 teaspoons balsamic vinegar
Cooked and crumbled bacon or turkey bacon (approximately 3 slices)
Salt and pepper
Olive oil for the pan

Bring a pot of water to a boil and submerge the Brussels sprouts for 3 minutes. Immediately dip the sprouts out of the hot water and plunge them into ice water to stop the cooking.
Sautee the sliced shallot rings in olive oil. Add the Brussels sprouts and 2 cups of stock. Bring to a boil and let simmer for a few minutes.
Mix together balsamic vinegar and honey (adjust to taste) and stir into the sprouts/onion mix. Toss in a handful of crumbled bacon (use turkey bacon for an even lighter spin) and serve warm. Adjust seasonings to taste.

These are also great cold, as I often pull these out in the middle of the day and down a few for a snack!

Butternut Squash With Balsamic Honey

1 pound butternut squash, peeled and cubed (You can buy peeled and cubed butternut squash for minimal prep time.)
2-4 teaspoons balsamic vinegar
2-4 teaspoons honey
Olive oil for coating the pan
2 Tbs. brown sugar

Preheat the oven to 400 degrees Fahrenheit.
Peel and cut a butternut squash into cubes.
Mix together balsamic vinegar and honey (to taste)
Drizzle the balsamic honey mixture over the squash. Toss to coat.
Spread a thin coat of olive oil on a baking sheet and spread the coated squash cubes evenly on the pan. Sprinkle a little brown sugar on top and roast at 400 degrees for about 25-30 minutes or until roasted and soft.

For more easy and tasty holiday recipes, browse GwinnettMedical Center’s boards on Pinterest.


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