November 5, 2024

The Five B’s: Butternut, Brussels Sprouts, Baby Bellas, Bacon, and Balsamic

November 11, 2013 by

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Raise your hand, please, if you—like me—are planning out and testing recipes to serve at your Thanksgiving Day meal!  Over the next few weeks, both here on the blog and also over in our FaceBook GCH-Fellowship page, we will be chatting about recipes for the big feast.  Last Friday, Dana shared that “…it is always good to have a couple of side dish recipes in mind.”  She gave us her recipe for a delicious-looking side dish salad here on the At Home with GCH blog.

So today I am giving you a recipe entitled The Five B’s: bacon (yum!), butternut (oh, yum!), brussels sprouts (yumm-o!), baby bellas (yum-yum!) and balsamic (yummy!)….silly, I know.  But seriously, consider trying this as a side dish for your Thanksgiving feast!  Easy to prepare (the veggies can be prepped the day before).  And the prepared dish can be popped into the oven the moment you take the bird out!  It will be done and piping hot when your bird has finished resting and been carved.  This dish definitely fits into our healthy but oh-so-yummy point of view!  Enjoy!

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Five B’s: Butternut, Brussels Sprouts, Baby Bellas, Bacon and Balsamic

Ingredients:

3-4 tablespoons olive oil, divided
1/2# thickly sliced bacon, chopped
1+1/2# Brussels sprouts, trimmed and halved
1 medium-large butternut squash, cleaned and cubed
8 ounce container Baby Bellas, cleaned and quartered
3 tablespoons balsamic vinegar
2 tablespoons maple syrup (the REAL stuff, please!)
1+1/2 teaspoon coarse kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
pinch fresh grated nutmeg

Preparation:

  • Preheat oven to 400.
  • In a medium-sized saute pan, heat 1 tablespoon of oil over medium heat. Add the chopped bacon and cook 8-10 minutes ‘til crispy. Lay out on a paper towel to drain; set aside.
  • Lightly oil a large sheet pan (or two!) with olive oil.
  • In a very large bowl, or stockpot, pour in the prepared veggies…Brussels sprouts, butternut squash, Baby Bella mushrooms…along with 1-2 tablespoons olive oil; stir well to evenly disperse the oil and season well with salt & pepper.
  • In a small bowl, whisk together balsamic vinegar, additional 1 tablespoon olive oil, and maple syrup. Drizzle this mixture over the vegetables and toss so that they are evenly coated.
  • Spread out vegetables in a single layer (very important!) in the pan(s); sprinkle with salt, pepper, allspice and nutmeg.
  • Roast in the oven for about 20 minutes; carefully remove pan(s) stir and flip over the veggies so that the other side can caramelize. Place back in over and continue to cook for an additional 10-15 minutes or ‘til the veggies are slightly brown and caramelized.
  • Remove from oven and, just before serving, top with crumbled bacon

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted B, B, and B Topping

October 7, 2013 by

Ok, so what do you do when your sister food-blogger posts EXACTLY the same recipe you were going to post?  Well, first you tell her how good hers looked (check it out) then you scurry to the refrigerator to see what else you can throw together!

As promised, we are focusing on Fall in-season fruits and veggies for a few weeks.  This week, we have a Roasted Butternut–Brussels Sprouts–Beet recipe.  We enjoyed this topping a salad with goat cheese and candied nuts.   This recipe makes enough for some leftovers, perfect for a Roasted Veggie Lasagna!  Perhaps you might want to try it as a pizza topping, or over pasta or rice.  Enjoy!

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Roasted Butternut Squash, Brussels Sprouts, and Beets

Ingredients:2013-10-04 19.36.19
1/2 large Butternut squash, peeled
1 medium sweet onion, peeled
1 bunch beets (3-5) peeled
6-8 ounces Brussels sprouts
3-4 tablespoons olive oil
kosher salt, freshly ground black pepper

optional:
3-4 tablespoons candied walnuts *
2 links fully-cooked chicken sausage
3 ounces herbed goat cheese

Directions:

  • Preheat oven to 425.
  • Cut squash and beets into 1″ cubes.
  • Cut off end of each Brussels sprout and any leaves that are brown or dry.  If large, halve lengthwise.
  • Cut onion in half around the middle, and then slice into half-moons.
  • In a large bowl, combine squash, sprouts, and onions; drizzle 2 tablespoons olive oil over them, season well and stir to evenly distribute the oil among the veggies.
  • Pour onto 2 rimmed baking sheets.
  • Now pour the cubed beets into the bowl adding up to 1 tablespoon additional olive oil, if necessary.  Add the beets to one area of one baking sheet; this will keep the beets from ‘bleeding’ onto the other veggies.
  • Roast for 15-20 minutes or ‘til the veggies begin to caramelize.
  • Remove from oven, stir well turning pieces over, if possible.
  • Roast for an additional 15 minutes or ‘til the other side begins to caramelize.
  • Test with a knife tip to make sure veggies are cooked through.  Allow to cool.

* Candied Walnuts
1 cup apple cider
3 tablespoons coconut sugar
pinch of sea salt
1 cup raw walnuts

  • Bring apple cider to a boil in a small saucepan; turn down heat but keep at a good simmer.  Let reduce by ½.
  • Lower heat, and add sugar stirring ‘til dissolved.  Add salt and walnuts; stir well.
  • Continue to cook at a low simmer, stirring constantly ‘til liquid is almost evaporated.
  • Remove from heat; pour onto a small plate and allow to harden.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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