Brussels sprouts are one of our favorite fall veggies because they’re so delicious and easy to prepare! Plus, they’re quite resilient! You can store them on or off the stalk in the vegetable crisper. If you cut them off the stalk, leave all the outer leaves intact for an extra layer of protection and seal them in a bag. When it’s time to cook them, remove any leaves that don’t look good.
- All of the Brussels on your stalk, trimmed and cut in half
- 1 tbsp olive oil
- 1 half butternut squash, peeled and cut into small cubes
- 1 tsp curry powder
- 1 tsp salt
- 1 tsp black pepper
- 1 c. crispy bacon pieces
- Optional: 1 c. crumbled blue cheese
- Preheat your oven to 350°. In a small bowl, toss the halved Brussels in olive oil and salt and pepper to taste. Spread on a greased baking sheet evenly and roast for at least 15 minutes or until the Brussels sprouts are browned.
- Toss the butternut squash in olive oil, curry powder, salt and pepper. Spread on another greased baking sheet and roast for at least 20 minutes or until fork tender.
- In a large bowl combine the roasted Brussels, roasted squash, bacon pieces and blue cheese. Gently mix around until all ingredients are combined and serve hot.
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.