These two come to me via the NY Times.
Maple Roasted Brussels Sprouts with Toasted Hazelnuts
- 1 1/2 pounds of brussel sprouts
- 1/4 cup olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon (or 10 grinds) black pepper
- 2 tablespoons maple syrup
- 1/2 cup toasted hazelnuts coarsely chopped
Preheat the oven to 375 degrees. Cut brussel sprouts in half and remove yellow or brown outer leaves. In large bowl, toss brussel sprouts with olive oil, salt and pepper. After sprouts are coated, spread evenly in 9 x 13 inch or larger baking dish or sheet tray. If you choose a tray, you may want to cover with foil for easier clean up.
Place in oven. After 15 minutes, stir sprouts with spatula or large spoon to even out browning. After 30 minutes, stir in maple syrup. (You can store here overnight if you wish). Bake 15 more minutes or until sprouts are fork tender (about 45 minutes total roasting time). Toss sprouts in toasted hazel nuts and serve.
Raw Butternut Squash Salad with Cranberry Dressing
- 1/2 cup fresh or frozen cranberries, picked over and rinsed
- 3/4 cup orange juice
- 1 tablespoon minced ginger
- 3 tablespoons olive oil
- 1 tablespoon honey
- Black pepper
- 1 butternut squash (about 1 1/2 pounds) peeled and seeded
Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook (about 10 min) until berries have begun to break. Remove from heat and add olive oil, honey and salt and pepper. Stir well to combine.
Grate the butternut squash by hand or in a food processor. Add squash to a large bowl, add the warm cranberry dressing and toss to combine. Serve warm or at room temperature.
Posted by Bruce Lehr December 5th 2010.