Brussel Sprout MedleyCuisine: Pesach Category: Vegetable Servings: 8 Ingredients:10 oz frozen or 1 cont. fresh brussel sproutsl large butternut squash or 20 oz pkg of cubed 2 cups cubed pumpkin (optional) 1 large beet or15 oz can tiny whole beets 4 tbs margarine or olive oil 1/4+ cup maple syrup 1 tbs kosher salt 1/4 tsp pepper Instructions:Scrub unpeeled beet and wrap in foil, bake @ 425 for an hour or until soft. Cool. Can be done ahead & frozen. or use canned beets drained. Heat oven to 375. Peel, cube pumpkin, butternut squash. Melt 2 tbs margarine in baking pan. Add to melted margarine in pan. Clean brussel sprouts cut into half & add to pan. Add spices and maple syrup and toss in baking pan to coat the vegetables. Dot with 2 tbs margarine. Bake covered for @ 1/2 hour or until squash is soft. Add diced cooked beet. Do not mix too much once beets are added as it bleeds. Return to oven until beets are heated. Can be reheated Alternative: To make ahead and freeze. Freeze beet after it is roasted & cooled. Cube Squash & pumpkin as above and add to pan. Toss with salt & pepper & half the maple syrup. bake at 375 for 30-40 min or until soft Can be frozen at this point. To serve, defrost the beet, and squash. Peel & cube ((wear gloves or hands will be red) & the cube pumpkin mixture. Clean sprouts and cut into halfs or 1/4s. Toss with 1 or 2 tbs olive oil, salt & pepper. Bake at 375 for half hour or until lightly brown and add to pumpkin in pan. Toss together with rest of maple syrup. Dot with 2 tbs of margarine, add diced beets without tossing and warm in oven for 10 min. or dice and heat beets separately & sprinkle on top when ready to serve. Serve hot.Click Here To Return To The Recipe List This Page Generated By: |