Happy Thanksgiving! Thanksgiving is one of my very favorite holidays, because it’s focused on two of the best things in life: family and food. What could be better? Families gather in celebration and gratitude, feasting together on the most traditional of American meals. John F. Kennedy said, “We must find time to stop and thank the people who make a difference in our lives.” Thanksgiving dinner is the ultimate event in which to express our gratitude for the people we love. Feeding them delicious food just reinforces how we feel about them!
There are a lot of recipes floating around out there for roasted veggies. I don’t know who first decided to throw some veggies in the oven, crank up the heat and roast away, but whoever it was, they should’ve been awarded a medal. Roasting is the perfect way to cook almost any vegetable. Roasted Brussels Sprouts and Butternut Squash combines two very different tastes into one delicious dish, perfect for your Thanksgiving menu. Of course, you could serve them separately, and this recipe allows you to do so, but we think the combo of caramelized squash and crispy roasted sprouts creates the perfect match!
And here’s just a little tidbit for conversation around your Thanksgiving table. Where did Brussels sprouts get their bizarre name? Apparently, they’ve been around a long time, possibly being cultivated by the Romans. In the late 1500s, however, they began to be cultivated in mass quantities for public use in areas around Brussels, Belgium. Hence, they became known as Brussels sprouts. Impress your friends and family with that little factoid while you indulge in your bountiful feast. Long live the Brussels!
- 1 pound Brussels sprouts
- 1 large red onion
- 1 pound bacon
- 1 Tbsp. olive oil
- Salt and pepper to taste
- 1 pound butternut squash
- 1 Tbsp. unsalted butter
- 1 Tbsp. pure maple syrup
- 1 tsp. dried thyme
- 1/2 cup pecans
- 1/2 cup dried cherries or cranberries
- Preheat oven to 375 degrees.
- Wash Brussels sprouts, drain and cut ends off.
- Chop red onion into large pieces and divide into two equal parts.
- Cut bacon into small pieces and fry until crisp.
- Put Brussels sprouts in large bowl with half of the red onion and bacon.
- Toss with olive oil and season with salt and pepper.
- Spread evenly on cookie sheet and roast 30-40 minutes, until browned and cooked through.
- Cut squash into one-inch pieces and place in large bowl.
- Melt butter, and drizzle squash with butter and syrup.
- Toss with thyme and remaining onion, and add salt and pepper to taste.
- Spread evenly on cookie sheet and roast 20 minutes.
- Add pecans to squash and roast another 10-15 minutes, until squash is cooked through and pecans begin to brown.
- Soften cherries in water, if desired, for 5 to 10 minutes.
- Add cherries to squash immediately as it comes out of the oven.
- Check seasonings for both veggies and adjust as needed.
- Serve separately OR toss together and serve.
*This recipe gives you the option of serving TWO separate vegetables or combine them to make one dish. When combined, the colors create a beautiful autumn dish.
*Double the recipe to serve a large Thanksgiving crowd.
*This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the earnings. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!