Sep 22

This is one of the dishes that I made over and over again last Fall. I always thought I hated Brussels sprouts until my father made his version which were roasted with caramelized onions. I fell in love. I could have eaten the entire dish myself. Well I made a variation, and then variations on the variation…and this one is one of my favorites. Now, I do have to say that my ultimate variation includes cranberries and chestnuts as well as real balsamic vinegar, but you work with what you have. Incidentally I do have a bottle of the real stuff, but I prefer to use it for special occasions as I don’t know when my father is going to bring me back another bottle from Italy ;-)

Just a note to all you who care, real balsamic vinegar is thick like syrup, and is a reduction made from grape juice (and is not really a vinegar). The stuff that is sold as balsamic vinegar in most stores here, AKA Balsamic vinegar of Modena is not the real stuff. It is made from wine vinegar, and usually has ingredients like caramel coloring, sugars, and thickeners added to it. Needless to say, I much prefer the traditional balsamic vinegar. Unfortunately for my taste buds my bank account cannot afford to use it with any frequency. I have survived on that one little bottle my father sent me for Christmas last year, and since he won’t be going back to Italy this year I think the 1/8 c.  I have left will have to be saved for something a little more special than Friday night’s dinner alone. So! I brought out the cheapy version. The fact that the ingredients do not list anything but “balsamic vinegar” does not exactly inspire confidence. I really have no clue what Trader Joe is putting in that bottle, but I guess I don’t drink enough of it to really make that much of a difference. If you can afford the good stuff, use it. If you can’t, well, fake it along with me!

Roasted Brussles Sprouts & Butternut Squash

Roasted Brussels Sprouts & Butternut Squash with Balsamic Vinegar

Ingredients:

  • 2 lbs. Brussels Sprouts, cleaned and halved
  • 2.5 C. Butternut Squash, peeled & cubed
  • 2 Shallots, sliced
  • 3 Garlic Cloves
  • Virgin Coconut Oil
  • Balsamic Vinegar
  • Sea Salt & Pepper, to taste

Method:

  1. Preheat oven to 450° F.
  2. Toss the Brussels sprouts, Butternut squash, and shallots with a little oil (I usually just toss them with my hands and the heat warms up the oil).
  3. Drizzle with Balsamic vinegar and bake for 40-45 minutes.
  4. Toss with salt and pepper to taste.

* If you want to add cranberries to this, take 1 lb of cleaned berries and add them to the dish halfway through cooking. Same goes for chestnuts.

6 Responses to “Roasted Brussels Sprouts & Butternut Squash with Balsamic Vinegar”

  1. Gina, on September 22nd, 2009 at 6:09 pm Said:

    This looks sooooo good, but I’m afraid of the brussel sprouts! I have tried and tried to like them, as I love pretty much all vegetables, but they just taste bitter to me. Finally last year I let myself off the hook and decided I don’t have to keep trying them. But now your recipe makes me want to go down that road again! I’ve never had them roasted so maybe that will make the difference.

  2. CatatonicEyes, on September 22nd, 2009 at 7:04 pm Said:

    That looks delish! I love brussel sprouts with caramelized onions and will have to try this since it looks like a yummy fall comfort food! I hope you can afford to maybe purchase the next size up VFF to wear with your ininji’s and maybe sell the others on ebay? I would email them again. I bet they somehow misplaced the answer since they are swamped lately with new orders? Or maybe give them a call? Hope you can find a suitable way to have VFF work for you and hope mine work for me. I should get them tomorrow!

  3. Marissa, on September 22nd, 2009 at 8:51 pm Said:

    I already had to do that once :-( the size the recommend was WAY too small, couldn’t even get my feet in them. I have worn these a few times so I doubt they would want them back. :-(

    Good luck with yours!

  4. Marissa, on September 22nd, 2009 at 8:52 pm Said:

    Try them one last time, make sure they also get a little browned too…You might want to try them with chestnuts as that mellows the flavor out a bit too. I hate bitter, and I love them this way. My boyfriend won’t even try them though ;-)

  5. Heather, on September 23rd, 2009 at 12:10 pm Said:

    Yum! I always hated brussels as a kid because I only had them prepared one way: frozen, and boiled to death. Once I learned to roast them, it was pure heaven. I definitely can’t afford the REAL balsamic so I stick to the faux stuff, but it’s my favorite way to enjoy them :)

  6. Velva, on September 23rd, 2009 at 5:30 pm Said:

    I love brussel sprouts! I think it is a love it or hate it vegetable :-) This combination with butternut squash is a perfect combination. This looks really good! A perfect dish for Fall.

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