Roasted Brussel Sprouts Harvest Mix

I was not a fan of Brussel Sprouts while growing up. They were always served during the holidays, smothered in butter. My Grandma used to always have them floating in a pool of butter. Haha! Just not my cup of tea. As an adult, I was very curious about them. I knew that it could be possible for me to enjoy them, I just had to cook them a different way. I learned that when prepared properly, Brussels sprouts have a sweet, nutty flavor and a crisp texture. If overcooked, Brussels sprouts produce a strong foul odor and become mushy in texture. Brussels sprouts produce an order when you cook them because they are especially rich in nutrients known as glucosinolates, which contain sulfur. They are an awesome source of protein. For every 100 grams, there are 3.5 grams of protein in sprouts when raw and 2 grams when cooked. This was my perfect opportunity to use my incredible Baby Brussel Sprouts, Robin Koginut Squash, and Swiss Chard from The Chef’s Garden. I roasted the Brussel Sprouts and Robin Koginut Squash and I sauteed the Swiss Chard with shallots and garlic. I also included toasted walnuts and sweet apples and pomegranate arils. I can promise that you will impress people with this side dish at your next Friendsgiving! Do you have an awesome recipe to share involving Brussel Sprouts?

Roasted Brussel Sprouts Harvest Mix

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Ingredients

Roasted Butternut Squash

• 1 lb Butternut Squash, Chopped
• Plant Butter
• Maple Syrup Alternative
• Monk Fruit Golden Health Garden
• Himalayn Pink Salt
• Peppercorn Black Spicely Organics

Roasted Brussel Sprouts

• 1 lb Brussel Sprouts Farmer Jone's Farm at The Chef's Garden
• Olive Oil Garcia De La Cruz
• Himalyan Pink Salt Garcia De La Cruz

Toasted Walnuts

• 1/2 cups Walnuts
• Olive Oil Garcia De La Cruz
• Himalayn Pink Salt
• Peppercorn Black Spicely Organics

Sauteed Swiss Chard

• 2 Swiss Chard Bunches, Large Farmer Jone's Farm at The Chef's Garden
• 2 tbsp Olive Oil Garcia De La Cruz
• 3 Garlic, Cloves, Minced
• 1 Onion, Sweet, Diced
• Himalayn Pink Salt
• Peppercorn Black Spicely Organics

Remaining Ingredients

• Pomegranate Arils
• 1 Apple, Large

Instructions

Roasted Butternut Squash

• Preheat the oven to 375 degrees F.
• Dice butternut squash into cubes.
• In a small bowl, combine butter, maple syrup alternative, and monk fruit golden.
• Apply mixture to butternut squash cubes with basting brush.
• Bake for 30 min. Do a turn half way through.

Roasted Brussel Sprouts

• Preheat the oven to 375 degrees F.
• Bake for 20 minutes. Do a turn halfway through.

Sauteed Swiss Chard

• Stack several pieces of Swiss chard on the work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Wash.
• Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.
• Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.

Toasted Walnuts

• Preheat the oven to 350 degrees F.
• Prepare a rimmed baking sheet with parchment paper.
• Toss walnuts in oil and salt if desired. Arrange in a single layer on the prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. 
• Combine all ingredients and toss. Add pomegranate arils and apples. Enjoy!

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