Brussel Sprout MedleyCuisine: Pesach Category: Vegetable Servings: 8 Ingredients:10 oz frozen or 1 cont. fresh brussel sproutsl large butternut squash 2 cups cubed pumpkin 1 large beet 4 tbs margarine 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. 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 & add to pan. Add spices and maple syrup and toss in baking pan to coat the vegetables. Add diced cooked beet. Do not mix too much with beets as it bleeds. Dot with 2 tbs margarine. Bake uncovered for @ 1/2 hour or until squash is soft. 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: |