And butternut squash too….
The beginnings of this recipe came from an old March 2012 Bon Appetit magazine. I upped the bacon, added more shallots and the butternut squash. I like the idea of what they did with the chicken broth and raisins so I used that part of the recipe.
I made brussel sprouts twice while cooking for my daughter and her husband after the baby came. (Wow, that means Thomas is already 5 months old.) One day I made a Brussel sprout salad and the next night I just winged it and sautéed some quartered BS’s, added some dried cranberries, almonds, shallots and a splash of balsamic vinegar.
So, for the ease of pronouncing this vegetable I will probably always call it Brussel sprouts instead of Brussels sprouts. That’s kind of hard to say isn’t it, two words side by side ending in an “s”. So, whether it’s correct or not, I’m doing what a lot of others do and calling them just Brussel sprouts. I will capitalize the Brussel since it is thought that Brussel sprouts came from Brussels, Belgium. Just try saying Brussels sprouts ten times and see if you don’t get tongue tied.
Seems like I was in speech class forever when I was younger. My sister and I had a problem with “r’s” and I think one of my most embarassing “pronouncing something wrong” moment was in class when I was suppose to say BRAZIL and it came out brassier. Maybe that’s why I never like hearing a bra called a b-r-a-s-s-i-e-r. It gives me the shivers just thinking about it.
It’s kind of like when I want a glass of Pino Noir and I can’t quite get that Noir part out right, I just say give me the such and such Pino and they usually know what I’m talking about.
For a vegetable I never really ate until years after I got married, and I never fed them to my kids, I have posted quite a few Brussel sprout recipes. Brussel Sprouts Salad, Fried Brussel Sprout Leaves, Rosemary Roasted Vegetables, and Brussel Sprouts, Chestnuts and Whole Wheat Pasta, are all recipes I would definitely make again and the Fried Brussel Sprout Leaves is a great little appetizer.
So when the leaves start turning in your area and your’ll looking for a Fallish type side dish, give this a try.
I put these both on the same sheet but separated because I thought they would cook at different times but as it turned out they were both browned about the same time. I could have just mixed them together.
Slice the shallots very thin then separate into rings.
In the butter in small pan sauté the shallot and raisins.
After you roast the squash and Brussel sprouts add the bacon.
Pour the cooked shallot and raisins over the vegetables and toss to thoroughly mix.
Brussel Sprouts with Squash, Bacon and Raisins
1 teaspoon olive oil
2 thick slices bacon
5 cups Brussel sprouts (about 1 pound), trimmed, halved
3 c. butternut squash, cut in 1/2″ cubes
Kosher salt and freshly ground black pepper
1/2 cup golden raisins
3 medium shallot, finely chopped
1 tablespoon unsalted butter
1/2 cup low-salt chicken broth
2 tablespoons apple cider vinegar
Preheat oven to 400°. Toss the butternut squash and Brussel sprouts separately with 1 tablespoons oil each. Put in oven and roast until tender. You may want your Brussel sprouts a little browned so that’s the reason for keeping them separate. Season with salt and pepper.
Cook the bacon until crisp. Let cool then crumble.
In small skillet add the butter, raisins, and shallots. cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.