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 🙂
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!
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!
thanks robin! i feel great so far…so glad to be past the morning sickness phase!
This sounds amazing! Even diehard Brussel spourt haters would love this I bet with the butternut squash in there too, oh wow!
Oh my gosh – some of my all-time favorite flavors – will try this for sure!
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 🙂
great fall recipe
This is my perfect meal! Love everything about it.
I love sprouts this way and the squash addition is BRILLIANT!
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.
LOVE this. Looks like the perfect fall dish!
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!
Great way to combine some of my favorite fall veggies!
Shredded is the only way I’ll eat brussel sprouts! I’ll be posting my favorite recipe sometime this week too!
I’ve always wanted to try shredded brussels sprouts! Looks delicious 🙂
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.
must must try this with squash. it looks so good!
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 🙂
Funny I just did a post on pairing Brussels Sprouts and Butternut Squash. I guess great minds think alike!