If the title weren’t so long I’d make sure to throw the word ‘salad’ in there too. You know, for the health-conscious.
You see, I’m a creature of habit. When I like something, I like it a lot and probably won’t stray to make something new for a very long time, if ever. So the fact that I gave up my beloved brussels sprouts recipe? Yeah, this is big. Even Nate was surprised that I didn’t mix up the original favorite and eat them all. Oh, and just a side note on that old fave? If I make it and IF there are any leftovers you can bet I’m eating them cold for breakfast the next morning.
Like I said, creature of habit.
The inspiration came from the fact that there were shallots in my weekly box from Door to Door Organics this week. I love shallots and leeks and all things onion-y. They make regular dishes feel sort of extra special, and these days when I cook I want the effort to seem extra special. Yesterday I cooked for 5 straight hours and then my pregnant butt crashed on the couch with the Kardashian Wedding Special and a tortilla with melted cheese in it.
If that’s not special, then I guess I just don’t know what is!
Fear not though…I ate a huge heaping bowl of this crazy delicious dish so I got my veggies in pre-tortilla. Because ain’t nothing classier than a delicious dish with extra-special shallots followed by a tortilla and cheese. It’s how I roll y’all.
- 1 lb brussels sprouts
- 1 small butternut squash
- 2 large shallots (so it would be like 4 pieces of large shallot since they come 2 per shallot)
- 3 Tbsp olive oil, divided
- 2 Tbsp balsamic vinegar
- 2 tsp salt, divided, plus more to taste
- 1 tsp pepper, divided
- parmesan cheese, optional
Preheat your oven to 400. Peel and cube the squash in small cubes, about 1/2″ x 1/2″. Toss with 1 1/2 Tbsp of olive oil, 1 tsp salt, and 1/2 tsp of pepper. Spread in one layer on a large baking sheet and roast at 400 for 20-25 minutes, stirring halfway through. Remove from oven when tender and slightly browned. Meanwhile peel and slice the shallots, then cut the ends off of the brussels sprouts and shred them: to shred I used the shredding attachment on my food processor, but if you don’t have one then cut in small slivers crosswise. Heat the remaining olive in the pan and saute the shallots for about 4-5 minutes until soft. Add the brussels sprouts, vinegar, salt and pepper and cook for another 10-15 minutes over medium heat. You don’t want the brussels sprouts to be too soft, so taste them every 5 minutes or so to check the seasoning and see if it’s at a texture you like. Mine still had a bite to them. When the brussels sprouts reach the point you prefer, remove from the heat and toss with the roasted butternut squash. Sprinkle with parmesan should the urge strike you…and let me say, I sure hope it does!