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Roasted Brussel Sprouts Harvest Mix

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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