North America’s largest supplier of fresh Brussels Sprouts offers over 170 commodity and value added products, year-round.
The days are shorter and the nights are cooler and we can’t help but start craving warm comfort foods. Savor the flavors of Fall with this delicious roasted vegetable recipe that features our family favorite – Brussels Sprouts!
Prep Time: 15 minutes Cook Time: 25 minutes
Total Time: 40 minutes
3 C Queen Victoria Brussels Sprouts, halved
2 ½ Anise bulbs, cut into ¾” wedges, leaving enough of the base to keep intact
4 C Butternut squash, peeled, seeded and cubed into 1” cubes
6 T Olive oil
3 T Honey
½ t Ground cinnamon
1 C Dried cranberries
1 t Salt, divide in half
To taste freshly ground pepper
Preheat oven to 400˚F.
In a large bowl, add Queen Victoria Brussels sprouts, anise, 2 T olive oil, ½ tsp. of salt; toss lightly to coat. In another large bowl, add butternut squash, 1 T olive oil, honey, ½ tsp. salt and cinnamon; toss lightly to coat.
Line 2 roasting pans with aluminum foil bushed with olive oil. In the first pan, arrange Brussels sprouts halved side down and anise wedges; bake for 20 minutes; until lightly browned. Turn over for even browning and continue roasting for 5-10 minutes. In the second pan, place butternut squash in a single layer. Bake for 15 minutes then turn over and continue baking for 10 minutes; until softened and lightly browned. NOTE: Both pans can be roasted at the same time on separate racks in the oven.
In a large platter, combine Brussels sprouts, butternut squash, anise and cranberries; tossing lightly to coat. Sprinkle with freshly ground pepper and salt to taste. Serve warm. Makes 8-10 servings.
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