Brussels Sprouts And Roasted Winter Squash Hash Recipes

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BRUSSELS SPROUTS AND ROASTED WINTER SQUASH HASH



Brussels Sprouts and Roasted Winter Squash Hash image

To this colorful winter hash I've added cooked black rice, which contributes a chewy texture and an earthy flavor that plays well against the sweetness of the squash and the seared brussels sprouts.

Provided by Martha Rose Shulman

Categories     brunch, dinner, main course

Time 1h15m

Yield Serves four to six

Number Of Ingredients 10

1 1/2 pounds winter squash, like butternut, halved, seeds and membranes scraped away
1 pound brussels sprouts, preferably small ones
2 tablespoons extra virgin olive oil
1 bunch scallions, sliced thin
2 garlic cloves, minced
Salt
freshly ground pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice
Poached eggs for serving optional

Steps:

  • Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
  • While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
  • Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It's fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 564 milligrams, Sugar 5 grams

SEARED HALIBUT WITH BRUSSELS SPROUT HASH



Seared Halibut with Brussels Sprout Hash image

The flavors of fall abound in this dish of hearty vegetable hash served under seared fish fillets. A quick apple cider pan sauce brings it all together.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound Brussels sprouts, trimmed and quartered
4 red-skinned potatoes (about 1 pound)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Gala apple, peeled and cut into small pieces
1 serrano chile pepper, thinly sliced (remove seeds before slicing for less heat)
1 1/2 teaspoons fresh thyme, chopped
4 6-ounce skinless halibut fillets
1/2 cup apple cider
2 1/2 teaspoons white wine vinegar
1 tablespoon unsalted butter
Chopped fresh parsley, for topping

Steps:

  • Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
  • Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 184 milligrams, Sodium 395 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 35 grams, Sugar 11 grams

ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS



Roasted Summer Squash, Zucchini, and Brussels Sprouts image

This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!

Provided by MIDWESTCINCY

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 7

Number Of Ingredients 7

4 tablespoons olive oil
7 baby zucchini
7 baby summer squash
10 Brussels sprouts, halved, or more to taste
½ sweet onion (such as Vidalia®), sliced
sea salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
  • Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
  • Bake in the preheated oven until tender, about 25 minutes.

Nutrition Facts : Calories 137 calories, Carbohydrate 14.6 g, Fat 8.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 69.1 mg, Sugar 7.6 g

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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