FOOD

1 lbs. Bag of Brussels Sprouts, ends cleaned and roots trimmed away

• 1 medium Red Onion, Julienned

• 1 ½ Tbsp. Grapeseed Oil

• ½ Tbsp. of Red Wine Vinegar

• Kosher Salt and Black Pepper, to taste

• 1 lbs. Butternut Squash peeled, seeded, and cut into 1-inch cubes (uncooked)

• 1 Tbsp. of Chef Monica ® Sweet & Savory Curry Blend

2 Tbsp. Olive Oil

• 1 Tbsp. Organic Maple Syrup

• 1 ½ tsp. of Fresh Ground Cinnamon

• .5 lb. of Pecan Halves, salted and roasted

• ½ cup Dried Cranberries

¼ cup of Organic Maple Syrup, as needed

• Juice of 2 Fresh of Oranges and Zest

Instructions:

1. Follow the instructions below for toasting your pecans.

2. Preheat oven to 375℉. Lightly grease a baking sheet with 1 Tbsp. of olive oil.

3. Slice Brussels sprouts in half and toss with red onions, red wine vinegar, kosher salt, black pepper and olive oil

4. Place onto a baking sheet. Turn Brussel Sprouts cut side down, and roast in the oven at 375°F for about 20 minutes. During the last 8 minutes of roasting, turn sprouts over for even browning on the opposite side.

5. In a medium bowl, combine cubed butternut squash 2 Tbsp. of Olive Oil, Chef Monica ® Sweet & Savory, maple syrup, and cinnamon, and toss to mix.

6. Lightly grease another baking sheet with 1 Tbsp. of olive oil. Place squash in a single layer on the baking sheet in the oven. Bake for 25 minutes, turning once half-way through baking, until softened.

7. Combine all ingredients together and serve immediately. Taste and correct for seasoning.

Toasting Pecans:

Heat a large sauté on the stove top to medium. Add pecan halves, season with salt and toast pecans until they turn slightly brown and begin to smell toasty.

Toast pecans for about 3-5 mins on both sides until browned. Do not leave the burner unattended or they will burn. Remove when done, set aside and allow to cool. Add to root veggies, toss and serve.

Assembly:

In a large bowl, combine roasted Brussels Sprouts and red onions, oven roasted butternut squash, toasted pecans, and cranberries, and mix to combine.

Next, toss in dried cranberries, organic maple syrup to taste, and juice of fresh orange juice as needed and serve warm or cold.

Talking Points:

Chef Monica demonstrates how to use our least favorite childhood green vegetable; the Brussel Sprout and turn it into a family favorite side dish for the holidays

A beautiful side dish that can be served warm or cold

Very versatile, can be turned into a salad or simply a hearty side dish

This recipe is gluten free, vegetarian-friendly and rich in fiber

Something great for everyone to enjoy during the holidays