Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda).
A cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large.
As of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). Cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
Roasted Brussels Sprouts and Butternut Squash
I was never a big fan of health nuts like brussels sprouts and butternut squash. Until one day when I grew up and realized roasted vegetables are gloriously yummy.
Our Littles are clearly smarter than I was. They get the roasted veggie thing; the Littlest Little even begs for brussels sprouts out of the blue. Really.
For awhile I absentmindedly left brussels sprouts off my greens radar. That boy hounded me every day until I started remembering to throw brussels in my cart from now on and forever more.
I make no promises that this Roasted Brussels Sprouts and Butternut Squash will turn chicken-nugget-only bambinos into vegetable lovers.
But I will say this is a shockingly easy way to prepare sprouts ‘n squash in a way that tastes incredible.
And ya never know; even those who profess not to be mini-cabbage gobblers might just do a double take with this one…
- 1 lb fresh brussels sprouts, stem removed, cut in half
- 2 1/2 cups freshly peeled/cubed (1″cubes) butternut squash
- 5 TB olive oil
- 2 TB brown sugar
- 1 tsp cinnamon
- 3/4 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- Preheat oven to 425F, with rack on upper middle position.
- On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil. Roast about 30 minutes, or until nicely browned. (Oven temps vary, so just watch and remove when the vegetables are tender and browned.) If needed, add salt and pepper to taste.
Prepping Tips: If you are prepping ahead for Thanksgiving or bringing this to a friend or family members’ house, you can roast the vegetables ahead of time (you can blast them in a 350 degree Fahreneheit oven for 10-15 minutes just before serving) and wait to dress them until just before serving.
Notes: This recipe makes just enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well!
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries is one of the best holiday side dishes you’ll ever try! It’s a perfect recipe for Thanksgiving, Christmas, New Year’s Eve, or any time you like! This side dish is packed with vegetables and nuts. It’s healthy, gluten-free, vegetarian, and rich in fiber!
Thanksgiving and Christmas are two of my favorite holidays! I love the kinds of food we cook this time of year, bursting with Fall and holiday flavors. While we all love good old regular recipes that we are so accustomed to this time of year (green beans, mashed potatoes, sweet potatoes, stuffing, etc.) I hope you will also give a try to this side dish for your Thanksgiving dinner.
And, I love the combination of ingredients here! Even if you don’t like Brussels sprouts, you’ll love them here. Roasted Brussels sprouts taste great when combined with all the classic Autumn flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the Brussels Sprouts. And, you get a little bit of crunch from pecans and dried cranberries.
This holiday recipe will bring so many colors and lots of flavors to your holiday menu!
Thanksgiving Main Courses to serve with this side dish:
Pair Roasted Butternut Squash and Brussels sprouts with one of these delicious main dishes:
- Roast Duck- an ultimate Thanksgiving main course! This Roast Whole Duck has tender and juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.
- Roasted Cornish Hen- roasted paprika Cornish hen with root vegetables (carrots, sweet potatoes) and onions.
- Roasted Turkey Breast (Boneless) with Garlic Herb Butter– this is a rolled turkey breast recipe and is a great alternative when you don’t feel like cooking the entire turkey.
Want to try other delicious Thanksgiving Side Dishes?
All the dishes below are simple and easy to make. They make a perfect addition to the Thanksgiving menu.
- Garlic and Bacon Green Beans- crispy and crunchy green beans sautéed with garlic and bacon in olive oil and butter on the stovetop.
- Creamy and Crunchy Salad with Peas, Bacon, and Pecans- easy and beautiful side dish for Thanksgiving!
- Dijon Mustard Brussels Sprouts with Bacon, Apples, and Gorgonzola cheese- Brussels sprouts smothered in heavy cream and mustard with bacon, apples, Gorgonzola cheese, and nutmeg. Cooked on the stovetop. Comforting recipe for those cold Fall and Winter nights.
Calories310kcal (16%)Carbohydrates35g (12%)Protein5g (10%)Fat19g (29%)Saturated Fat2g (10%)Sodium24mg (1%)Potassium658mg (19%)Fiber7g (28%)Sugar19g (21%)Vitamin A8615IU (172%)Vitamin C80mg (97%)Calcium94mg (9%)Iron2mg (11%)
- Can I use frozen butternut squash?
- Technically yes, but the squash will not come out as crispy. I really recommend using fresh butternut squash for this recipe.
- Can I make this Thanksgiving recipe ahead?
- I don’t recommend making this ahead, but you can prep the veggies the day before and then bake when are you ready to enjoy your holiday meal.
- How do I know roasted Brussels sprouts are done?
- Roasted Brussels sprouts should be crispy on the edges and fork-tender in the center.
Want to change up the flavors of this recipe?
- Use roasted butternut squash seeds, roasted pumpkin seeds or sunflower seeds in place of the pecans.
- Switch out the Italian dressing for garlic powder and parmesan cheese.
- Add a pinch of red pepper flakes to make them spicy!
- Add sliced red onion or shallot for a light onion flavor.
- Finish your vegetables with a squeeze of fresh lemon juice or a balsamic vinegar glaze for a zesty flavor.
- Top with crispy bacon – everything is better with bacon!
Roasted Butternut Squash and Brussels Sprouts Salad
- 1 1/2 tablespoons olive oil
- 1 pound brussels sprouts, trimmed and halved
- 2 pounds butternut squash, peeled and cubed (about 4-5 cups)
- Salt and pepper to taste
- 3 tablespoons dried cranberries
- 2 tablespoons toasted chopped pecans
- 1 cup unsweetened apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced onion
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat oven to 425° F. Add the peeled and cubed butternut squash and halved brussels sprouts to a rimmed sheet pan. Drizzle on the olive oil and sprinkle with a generous amount of salt and pepper.
- Toss everything together with your hands until it’s coated in the oil. Spread the vegetable out into a single layer and then place in the oven to roast. Roast for 10 minutes and then remove the pan from the oven and toss the vegetables around. Put the pan back in the oven rotating it so the side that was in the front is now in the back. Roast 10 more minutes or until the vegetables are tender and caramelized.
- While the vegetables roast make the vinaigrette. In a small saucepan add the apple cider, apple cider vinegar, and shallots. Bring the mixture to a boil and then lower the heat to a simmer. Let it cook for about 8 minutes or until it has reduced by half. Remove from the heat and pour into a jar. Add in the dijon, maple syrup, olive oil, salt and pepper. Put the lid on the jar and shake until well combined.
- Put the roasted butternut squash and brussels sprouts onto a serving platter or in a serving bowl. Add in the dried cranberries and pecans and pour on some of the vinaigrette. Toss everything together and taste. Add additional vinaigrette, salt and pepper as needed.
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