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{"id":1014635069487,"title":"Roasted Brussels and Squash","handle":"brussels-squash","description":"\u003ch1\u003e\u003cspan style=\"color: #666666;\"\u003eNovember 16, 2018\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eTime is so valuable these days, and when the holidays come around, we all want to provide great tasting food, but we don't always have the hours to put into it. While this side dish looks so elegant and time-consuming, it's not! Roasted, yet soft, \u003cspan\u003ethe flavor combination is exquisite!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMakes four servings\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e2 acorn squash, seeded and cut into thin segments\u003c\/li\u003e\n\u003cli\u003e2 pounds of fresh brussels sprouts, halved\u003c\/li\u003e\n\u003cli\u003e1 leek, greens, and white portions chopped\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons of your choice fat (I used extra virgin olive oil)\u003c\/li\u003e\n\u003cli\u003epinch of sea salt and fresh ground black pepper to taste\u003c\/li\u003e\n\u003cli\u003e1\/2 pound of pancetta, diced\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 cup pomegranate arils (optional)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e6 sprigs of fresh thyme\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #666666;\"\u003eHow To\u003c\/span\u003e\u003c\/h1\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 400 degrees. Prepare a large baking pan or cookie sheet. Line with parchment or lightly grease. \u003c\/li\u003e\n\u003cli\u003eCombine squash, brussels, leeks, and garlic in a large bowl. Drizzle with your choice fat. Season with salt and pepper. Toss to coat. Transfer veggies to baking sheet.\u003c\/li\u003e\n\u003cli\u003eRoast vegetables in the oven for 15 minutes. Remove from oven and add the pancetta to the top of the veggies. Turn ingredients with a spatula. Return sheet of veggies to the oven for 10 more minutes. \u003c\/li\u003e\n\u003cli\u003eRemove from oven and garnish with pomegranate arils and fresh thyme. Serve as a side dish with turkey and fixings. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2018-11-16T14:46:04-08:00","created_at":"2018-11-16T14:17:05-08:00","vendor":"GlutenfreeGlobalicious Magazine","type":"Some Recipes for You to Try!","tags":[],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":9727234506799,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Roasted Brussels and Squash","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/brussels.png?v=1543964065"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/brussels.png?v=1543964065","options":["Title"],"content":"\u003ch1\u003e\u003cspan style=\"color: #666666;\"\u003eNovember 16, 2018\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eTime is so valuable these days, and when the holidays come around, we all want to provide great tasting food, but we don't always have the hours to put into it. While this side dish looks so elegant and time-consuming, it's not! Roasted, yet soft, \u003cspan\u003ethe flavor combination is exquisite!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMakes four servings\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e2 acorn squash, seeded and cut into thin segments\u003c\/li\u003e\n\u003cli\u003e2 pounds of fresh brussels sprouts, halved\u003c\/li\u003e\n\u003cli\u003e1 leek, greens, and white portions chopped\u003c\/li\u003e\n\u003cli\u003e4 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons of your choice fat (I used extra virgin olive oil)\u003c\/li\u003e\n\u003cli\u003epinch of sea salt and fresh ground black pepper to taste\u003c\/li\u003e\n\u003cli\u003e1\/2 pound of pancetta, diced\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 cup pomegranate arils (optional)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e6 sprigs of fresh thyme\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: #666666;\"\u003eHow To\u003c\/span\u003e\u003c\/h1\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 400 degrees. Prepare a large baking pan or cookie sheet. Line with parchment or lightly grease. \u003c\/li\u003e\n\u003cli\u003eCombine squash, brussels, leeks, and garlic in a large bowl. Drizzle with your choice fat. Season with salt and pepper. Toss to coat. Transfer veggies to baking sheet.\u003c\/li\u003e\n\u003cli\u003eRoast vegetables in the oven for 15 minutes. Remove from oven and add the pancetta to the top of the veggies. Turn ingredients with a spatula. Return sheet of veggies to the oven for 10 more minutes. \u003c\/li\u003e\n\u003cli\u003eRemove from oven and garnish with pomegranate arils and fresh thyme. Serve as a side dish with turkey and fixings. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Roasted Brussels and Squash

November 16, 2018

Time is so valuable these days, and when the holidays come around, we all want to provide great tasting food, but we don't always have the hours to put into it. While this side dish looks so elegant and time-consuming, it's not! Roasted, yet soft, the flavor combination is exquisite!

Makes four servings

Ingredients

  • 2 acorn squash, seeded and cut into thin segments
  • 2 pounds of fresh brussels sprouts, halved
  • 1 leek, greens, and white portions chopped
  • 4 garlic cloves, minced
  • 2 tablespoons of your choice fat (I used extra virgin olive oil)
  • pinch of sea salt and fresh ground black pepper to taste
  • 1/2 pound of pancetta, diced
  • 1 cup pomegranate arils (optional)
  • 6 sprigs of fresh thyme

 

How To

  1. Preheat oven to 400 degrees. Prepare a large baking pan or cookie sheet. Line with parchment or lightly grease. 
  2. Combine squash, brussels, leeks, and garlic in a large bowl. Drizzle with your choice fat. Season with salt and pepper. Toss to coat. Transfer veggies to baking sheet.
  3. Roast vegetables in the oven for 15 minutes. Remove from oven and add the pancetta to the top of the veggies. Turn ingredients with a spatula. Return sheet of veggies to the oven for 10 more minutes. 
  4. Remove from oven and garnish with pomegranate arils and fresh thyme. Serve as a side dish with turkey and fixings. 

 

 

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