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Roasted Brussel Sprouts with Tastic Sweet Butternut Squash, Dried Cranberries and Walnuts

by  Chef J. Jackson on November 18, 2015
Roasted Brussel Sprouts with Tastic Sweet Butternut Squash, Dried Cranberries and Walnuts

I love experimenting with seasonal ingredients and making them sparkle on the plate! Since we are now in the thick of the autumn season, let’s look at a delicious pairing of roasted Brussel sprouts and butternut squash. These two ingredients routinely have a place on many Thanksgiving and Christmas tables, but I have a NEW spin on them for you! Instead of using the same old traditional spices, my Tastic Savory Spice creation is a carefully curated blend of all natural premium herbs and spices that give just the boost any veggies would ever need.

Next up is my roasted butternut squash dusted with my Tastic Sweet Spice. This is a special blend of warm spices including cinnamon, cloves and even a hint of citrus peel. The balance of these spices and autumn ingredients will impress the most picky holiday foodies and even dazzle the experienced chef looking to bring something new to their repertoire. Revamp these dishes for the holidays and trust me, it will be just as popular as the turkey or the ham!

I’ll catch you in the kitchen!

ROASTED BRUSSEL SPROUTS WITH TASTIC SWEET BUTTERNUT SQUASH, DRIED CRANBERRIES AND WALNUTS

INGREDIENTS

Roasted Brussel Sprouts

3 cups Brussel sprouts, trimmed

3 tablespoons olive oil

Tastic Original Seasoning, to taste*


Roasted Butternut Squash

1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (About 4 cups)

2 tablespoons olive oil

2 tablespoons Tastic Sweet Spice*

2 cups pecan halves

1 cup dried cranberries


PREPARATION

1.  Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined two baking sheets with 1 tablespoon of olive oil each.

2.  Slice all Brussel sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, Tastic Original seasoning (to taste), and toss to combine. Place onto the foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

3.  In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and Tastic Sweet and toss to mix.

4.  Place butternut squash in single layer on the other baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

5.  In a large bowl, combine roasted Brussel sprouts, roasted butternut squash, pecans, and cranberries, mix to combine and enjoy.

 

*To purchase Tastic Spices, go to http://www.chefjjackson.com/shop.

 

NOTES AND TIPS:

Feel free to roast both the Brussel sprouts and butternut squash in the overn on two separate baking sheets at the same time.

 

 

For more great recipes by Chef J. Jackson, go to his website at www.entreemetropolitan.com and follow him on Facebook and Twitter.

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