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Heather's Dish

Heather's Dish

Shredded Brussells Sprouts with Shallots and Roasted Butternut Squash

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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.

That’s not to say that it’s not healthy at all though.  In fact this may just be one of the healthier things I made this weekend!  But really, who’s counting?

 

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.

SHREDDED BRUSSELS SPROUTS WITH SHALLOTS AND ROASTED BUTTERNUT SQUASH

  • 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!

Now that I have TWO brussels sprouts recipes that I really love I just don’t know what I’m going to do.  Maybe buy two pounds of sprouts and eat them for a few days?  I’m sure Nate would love that 🙂

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Comments

  1. Krista {Budget Gourmet Mom} says

    October 22, 2011 at 10:52 am

    What a great combination! I simply love brussels but I have yet to convince the hubby that they are delicious. I guess that just means more for me!

    Reply
  2. Robin Sue says

    October 18, 2011 at 3:38 pm

    Ha! That is what I need to do, start shredding the veggies my family do not like and then they would not know what they are eating- perfect! I like all these veggies in this recipe, so I’m good to go. How are you feeling? Praying for you!

    Reply
    • Heather says

      October 18, 2011 at 7:28 pm

      thanks robin! i feel great so far…so glad to be past the morning sickness phase!

      Reply
  3. Sylvie @ Gourmande in the Kitchen says

    October 17, 2011 at 9:55 pm

    This sounds amazing! Even diehard Brussel spourt haters would love this I bet with the butternut squash in there too, oh wow!

    Reply
  4. Donalyn says

    October 17, 2011 at 7:10 pm

    Oh my gosh – some of my all-time favorite flavors – will try this for sure!

    Reply
  5. Sophie @ LoveLiveAndLearn says

    October 17, 2011 at 6:07 pm

    It definitely does look special! In fact it looks absolutely delicious!
    I love butternut squash, especially roasted, so it looks like the perfect dish for me 🙂

    Reply
  6. Maria says

    October 17, 2011 at 2:33 pm

    great fall recipe

    Reply
  7. Emily @ A Cambridge Story says

    October 17, 2011 at 2:32 pm

    This is my perfect meal! Love everything about it.

    Reply
  8. Mama Pea says

    October 17, 2011 at 11:16 am

    I love sprouts this way and the squash addition is BRILLIANT!

    Reply
  9. Delishhh says

    October 17, 2011 at 9:39 am

    Pregnant butt? Something to tell? This salad looks fabulous! I am not a big brussel sprouts but just the way you prepered it looks fabulous with some butternut sqaush. Something for me to try.

    Reply
  10. Anna @ On Anna's Plate says

    October 17, 2011 at 9:17 am

    LOVE this. Looks like the perfect fall dish!

    Reply
  11. Sarah says

    October 17, 2011 at 8:39 am

    Oh, YUM. My husband won’t be home for dinner for a few days next week (he doesn’t like anything squash), and I think I know what I’M making. This looks incredible!

    Reply
  12. Lauren at Keep It Sweet says

    October 17, 2011 at 8:30 am

    Great way to combine some of my favorite fall veggies!

    Reply
  13. d.liff @ yelleBELLYboo says

    October 17, 2011 at 7:57 am

    Shredded is the only way I’ll eat brussel sprouts! I’ll be posting my favorite recipe sometime this week too!

    Reply
  14. Estela @ Weekly Bite says

    October 17, 2011 at 7:56 am

    I’ve always wanted to try shredded brussels sprouts! Looks delicious 🙂

    Reply
  15. Krystina (Organically Me) says

    October 17, 2011 at 7:46 am

    You read my mind – I wanted to do a shaved brussel sprout recipe! I just bought a 2lb bag and want to do something creative other than roast ’em.

    Reply
  16. Jessica @ How Sweet says

    October 17, 2011 at 7:38 am

    must must try this with squash. it looks so good!

    Reply
  17. Gina @ Running to the Kitchen says

    October 17, 2011 at 7:21 am

    I love pairing shallots and brussel sprouts, good idea with the butternut squash too. And the parmesan topping is just the icing on the cake 🙂

    Reply
  18. Jersey Girl Cooks says

    October 17, 2011 at 7:04 am

    Funny I just did a post on pairing Brussels Sprouts and Butternut Squash. I guess great minds think alike!

    Reply

Trackbacks

  1. Brag About It « Yoga for Breakfast says:
    October 21, 2011 at 6:09 am

    […] Dish posted a recipe for Shredded Brussel Sprouts with Shallots and Roasted Butternut Squash that looks so good to me. If brussel sprouts and butternut squash don't excite you, please head […]

    Reply

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