A delicious and easy recipe for honey orange glazed brussels sprouts with butternut squash! Tossed with sweet, tangy sauce, cranberries, and crunchy pecans.
INGREDIENTS Orange Glaze-
2tablespoonsunsalted butter, melted
zest of one orange
3tablespoonsorange juice, fresh squeezed
1/4teaspoonblack pepper, freshly ground
2teaspoonsapple cider vinegar
1/2teaspoonthyme, fresh chopped
1poundbrussels sprouts, washed, trimmed and halved
3cupsbutternut squash, peeled and cut into ½-inch cubes (about 1 squash)
2tablespoonsolive oil, divided
3/4teaspoonkosher salt, divided
Combine all glaze ingredients in a small bowl and set aside.
In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat the pan, then add in butternut squash. Sprinkle the squash with a ¼ teaspoon of salt, stir to coat in the oil, and spread out in a single layer. Allow to cook for 5 minutes without stirring, so that the pieces begin to brown lightly. Stir and redistribute the pieces and allow to cook for another 5 minutes. Stir again and cook until the squash is fork tender, about 15 minutes total. Remove the squash from the pan and pour into a bowl.
As the squash cooks, bring enough salted water to cover the brussels sprouts to a boil. Add the halved sprouts and cook until tender, about 5 to 6 minutes. Drain well and shake off excess water.
Heat another tablespoon of oil over medium heat using the same pan. Place the blanched sprouts cut side down, and sear until nicely browned, about 3 minutes. Turn over and sprinkle sprouts with ½ teaspoon of salt and cook for an additional 3 minutes until browned. Reduce the heat to low and add the squash back to the pan, and the orange glaze. Season with more salt and pepper as desired.
Stir in the cranberries and pecans right before serving. Serve warm and enjoy!