Balsamic Roasted Brussels Sprouts Butternut Squash And Chicken Thighs Recipes

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BALSAMIC ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND CHICKEN THIGHS



Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs image

Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs

Provided by The Rachael Ray Staff

Number Of Ingredients 24

2 pints (about 20 to 24) large Brussels sprouts
trimmed and halved
1 pound butternut squash
cut into bite-sized pieces
6 shallots
quartered with root ends attached
1 lemon
thinly sliced
6 cloves garlic
crushed
2 tablespoons aged Balsamic vinegar - the thicker the better
5 to 6 tablespoons olive oil
divided
Salt and pepper
About 1/4 teaspoon freshly grated nutmeg
8 bone-in chicken thighs
skin on or off
as you prefer
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons red chili flakes
1 1/2 teaspoons granulated onion
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground sage
1 1/2 teaspoons ground paprika or smoked paprika

Steps:

  • Preheat oven to 450°F
  • Combine the Brussels sprouts, squash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg
  • Arrange sprout with their cut sides down
  • Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly
  • Arrange chicken on top of the Brussels sprouts and bake about 30 minutes

BALSAMIC-ROASTED BRUSSELS SPROUTS



Balsamic-Roasted Brussels Sprouts image

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

BALSAMIC ROASTED BRUSSELS SPROUTS



Balsamic Roasted Brussels Sprouts image

"Balsamic Roasted Brussels Sprouts" was always one of the first dishes to sell out on our TaylorMade Menu in the cafe. The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..

Provided by taylormademarket

Categories     Vegetable

Time 35m

Yield 1 lb, 6 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout
8 -12 garlic cloves
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
salt & pepper

Steps:

  • Preheat oven 425*.
  • Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
  • Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
  • Roast in oven for 20-25 min until tender. Stirring occasionally.

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash image

These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 30m

Yield 4

Number Of Ingredients 7

2 cups Brussels sprouts, halved
2 cups cubed butternut squash
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
  • Roast in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 234.3 mg, Sugar 2.7 g

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