It’s that pumpkin and squash time of year; autumn vegetables roasting in your gimbaled stove on a chilly fall day. There is a myriad of sauces, glazes and vinaigrettes you can add to your oven roasted vegetables. Segue to Kentucky: having recently traveled through Louisville I still have Angel’s Envy on my mind. So let’s just go with that. Bourbon, orange juice, Dijon, maple syrup….how could you go wrong?

Vegetables:
2 cups Brussel sprouts, halved or quartered
2 cups butternut squash, cubed
1+ tablespoon EVOO
Smoked salt flakes
Cracked black pepper
1/2 cup pecan halves
1/4 cup dried cranberries

Vinaigrette:
2 tablespoons EVOO
1/4 cup of fresh squeezed orange juice
2 tablespoons Dijon mustard
2 tablespoons Maple syrup
2 tablespoon Bourbon
Kosher salt & pepper to taste

Preheat your galley oven to 450º or as hot as you can get it. Dice up the butternut squash. Toss it around with some EVOO, smoked salt flakes and pepper. The squash takes longer to roast than the Brussel sprouts so start them cooking first. Place the diced squash on a sheet pan and roast for 10 minutes.

While they are roasting, halve or quarter the Brussel sprouts, coat them with EVOO and smoked salt & pepper. Place them on the sheet pan after the squash has started cooking for 10 minutes. Pop them back into the oven to roast for 20 minutes or until just fork tender. Don’t worry if some of the leave fall off, they crisp up nicely for some added crunch.

While they are roasting, prepare your vinaigrette.

Mix all the above vinaigrette ingredients into a small saucepan and simmer for a couple minutes. This will blend all the flavors together while simmering out the alcohol of the bourbon, but retaining some of that bourbon flavor. Pour this onto the pecans and cranberries to incorporate the flavors into them.

Once the roasted vegetables are out of the oven combine them with the pecan cranberry vinaigrette and serve.

PRINT RECIPE

Roasted Butternut Squash & Brussel Sprouts

Sweet and savory with a hint of autumn Bourbon

Course: Side Dish

Servings: 2 people

Author: GalleyPirate

Ingredients

• 2 cups Brussel sprouts, halved or quartered depending on the size
• 2 cups Butternut squash, chopped into 1/2" cubes
• 1+ tbsp EVOO
• Smoked salt flakes
• Cracked black pepper
• 1/2 cup Pecan halves
• 1/4 cup Dried Cranberries (Craisins)

Vinaigrette

• 2 tbsp EVOO
• 1/4 cup Fresh squeezed orange juice
• 2 tbsp Dijon mustard
• 2 tbsp Maple syrup
• 2 tbsp Bourbon
• Salt & pepper to taste

Instructions

• Preheat your oven to 450º . Dice up the butternut squash. Toss it around with some EVOO, smoked salt flakes and pepper. The squash takes longer to roast than the Brussel sprouts so start them cooking first. Place the diced squash on a sheet pan and roast for 10 minutes.
• While they are roasting, halve or quarter the Brussel sprouts, coat them with EVOO and smoked salt & pepper. Place them on the sheet pan after the squash has started cooking for 10 minutes. Pop them back into the oven to roast for 20 minutes or until just fork tender. Don't worry if some of the leave fall off, they crisp up nicely for some added crunch.
• While they are roasting, prepare your vinaigrette. Mix all the above vinaigrette ingredients into a small saucepan and simmer for a couple minutes. This will blend all the flavors together while simmering out the alcohol of the bourbon, but retaining some of that bourbon flavor. Pour this onto the pecans and cranberries to incorporate the flavors into them.
• Once the roasted vegetables are out of the oven combine them with the pecan cranberry vinaigrette and serve.

Notes