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Donna Fisher won third place in our Family Favorites Thanksgiving Sides Recipe Contest with their Pan-Seared Brussels Sprouts, Roasted Butternut Squash, Cranberries, Maple Syrup, with Pecans recipe. Donna says, “Caramelization of the roasted butternut and the pan-seared Brussels each bring forward great textures and uniquely unctuous flavors and colors… the partially popped cranberries add a lively active brightness in flavor to the dish. Then the pecans add their bit of unique flavor, warmth, and subtle crunch – while the real maple syrup does its part in cohesively rounding out the entirety of this whole dish with a kiss of sweetness. Enjoy!”

3.8
Rated 3.8 out of 5
Rated by 6 reviewers
Ingredients
  • Brussels sprouts
  • Butternut squash
  • Cranberries
  • Maple syrup
  • Pecans
  • Shaved salt
  • Fresh ground pepper
  • Olive oil
  • Butter (if desired)
Preparation
  1. Oven roast lightly olive oil coated cut butternut squash in a 375°F oven until caramelized and fork tender (do not overcook).
  2. Pan-sear Brussels sprout halves (cut side down) in non-stick pan with a touch of butter and extra virgin olive oil until lightly browned. Flip and toss to color both sides. Again - cook til slightly fork tender - do not over cook.
  3. Add fresh cranberries to this same pan after a toss or two on the brussels... you want to slightly soften the berries and have only some of them burst.
  4. Mix all - add a good drizzle of real maple syrup over all - then pull all of these prepped items together with a bunch of loosely chopped pecans into a casserole type oven-safe serving dish - do this so that you can reheat in the oven and warm just prior to service. Dot with snippets of butter (if you wish).
  5. This dish can be made several days ahead and stored in the fridge until serving day. Remove from fridge in order to bring to room temperature before heating up just before dinner. No worries.
  6. Remember this dish is already fully-cooked and just needs to be heated up in time for service. Enjoy!!
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