Two Herb Honey Vinegar Brussels Sprouts & Butternut Squash with Walnuts
FRIENDSGIVING’S SIDE GIVING EXTRAORDINAIRE
Today. 2 weeks. Thanksgiving.
Unbelievable! It’s almost that time of year again. Get your fat pants ready people!
Well, when Eric’s parents used to live less than 70 miles away, every year I had the job to make the gravy. Year in, and year out: gravy. The same gravy made from turkey drippings. For the first few years, I stuck with the “family” recipe, and then I get ‘bored’. Year five I mixed in some white wine in it and then by year eight, there was a little more “mix ins”, herbs and lemon.
And then… year 12, they moved to Florida. No more Thanksgiving get togethers with our lovely aunts and uncles, cousins and their kids at my in-laws’ old house. No more gravy job, and I miss my task…
But wait a minute, this post is not about gravy. This is about a side dish called Two Herb Honey Vinegar Brussels Sprouts & Butternut Squash with Walnuts. I know, I know, it’s a mouthful — and yes, almost all of the ingredients made up the name. So think about it, if you can remember the name of the dish, you’ll remember what’s IN the dish. And believe me, you’ll like this one.
Yes, this recipe is supposed to be made at my Friendsgiving setting, therefore the amount. Ah, I almost forgot to mention to you guys that we host Friendsgiving — which was officially started last year. We have around 25 people gathered at our ‘compact’ house, around our borrowed tables, and sitting in our borrowed chairs 🙂 It’s wonderful!
Well, last year I didn’t let anybody bring anything. They just needed to show up, (well maybe bring some booze). I was testing the waters — and… the water has been tested. This year, I will have everyone’s help. I will have them cook some side dishes, using recipes I give them. Fine, you detected it! I AM a control freak. So here it is; one of our controlled pot-luck Friendsgiving side dishes.
The mouthful Two Herb Honey Vinegar Brussels Sprouts & Butternut Squash with Walnuts, is crispy but tender. These two harmonious Fall vegetables are wonderfully flavored with thyme and rosemary. The goodness of honey mixed with the fruitiness and tanginess of balsamic vinegar bring great balance to this meal. The perfume that surrounds our place when this dish is taken out of the oven is incredible. Have this at your table on Thanksgiving or Friendsgiving. Let your house and your heart be warm this harvest season.
- ¾ cup olive oil, plus more as needed
- ¼ cup balsamic vinegar
- ¼ cup honey
- 3 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- 2 pound Brussels sprouts, halved
- 2 pound butternut squash, cubed
- 1½ teaspoons fleur de sel
- 1 teaspoon freshly ground black pepper
- ½ cup walnuts, chopped
- Preheat your oven to 400°F.
- In a small mixing bowl, whisk together oil, vinegar, honey, rosemary and thyme until well combined. In a ¾–sized baking sheet (or 2 half-sized sheets,) add Brussels sprouts and squash in a single layer. Drizzle with oil mixture. Season with salt and pepper
- Roast for 35 to 45 minutes or until fork-tender and evenly caramelized.
- In a nonstick frying pan over medium heat, toast walnuts about 3 minutes or so. Be mindful not to burn.
- Sprinkle walnuts on top of vegetables, toss lightly. Serve immediately.