Brussels Sprouts, Squash and Cranberries with Vanilla Butter

Ingredients

  • 1 bag (12 ounces) Brussels sprouts, trimmed, halved 
  • 1 Delicata squash (12 ounces), sliced into rings and seeded* 
  • 2 tablespoons olive oil 
  • Salt and black pepper to taste 
  • ½ cup fresh or frozen cranberries 
  • ¼ cup butter, softened 
  • 2 tablespoons minced fresh sage 
  • 4 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste (or Extract) 

Directions

Preheat the oven to 425°F with a rack in the lower third. Arrange the Brussels sprouts and squash in a single layer on a large rimmed baking sheet. Use 2 baking sheets if necessary to ensure the vegetables are spread out – if they’re crowded on the pan, they’ll steam and not brown.

Drizzle the olive oil over the vegetables, then season with salt and pepper. Use your hands to coat the vegetables with the oil and seasonings. Roast the vegetables on the lower rack, stirring once, or until they’re browned and tender, about 10 minutes. Add the cranberries and continue roasting until they burst, about 3 minutes. Remove from the oven. 

Meanwhile, mash the soft butter in a small bowl with the sage and vanilla paste until blended. When the vegetables are done, top with the butter and toss on the baking sheet until melted and vegetables are coated. Transfer vegetables to a shallow bowl or platter and serve immediately.

Notes:

*Delicata is a cylindrical-shaped winter squash with an edible skin. To prepare, carefully slice the squash into ½-inch-thick rings and use a spoon to remove the seeds. If you can’t find Delicata, substitute 3 cups (1 pound) peeled, cubed butternut squash. 

  • l bag (340 grams) Brussels sprouts, trimmed, halved 
  • 1 Delicata squash (340 grams), sliced into rings and seeded* 
  • 2 tablespoons olive oil 
  • Salt and black pepper to taste 
  • 50 grams fresh or frozen cranberries 
  • 55 grams butter, softened 
  • 2 tablespoons minced fresh sage 
  • 4 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste (or Extract) 

Directions

Preheat the oven to 220°C with a rack in the lower third. Arrange the Brussels sprouts and squash in a single layer on a large rimmed baking sheet. Use 2 baking sheets if necessary to ensure the vegetables are spread out – if they’re crowded on the pan, they’ll steam and not brown.

Drizzle the olive oil over the vegetables, then season with salt and pepper. Use your hands to coat the vegetables with the oil and seasonings. Roast the vegetables on the lower rack, stirring once, or until they’re browned and tender, about 10 minutes. Add the cranberries and continue roasting until they burst, about 3 minutes. Remove from the oven. 

Meanwhile, mash the soft butter in a small bowl with the sage and vanilla paste until blended. When the vegetables are done, top with the butter and toss on the baking sheet until melted and vegetables are coated. Transfer vegetables to a shallow bowl or platter and serve immediately.

Notes:

*Delicata is a cylindrical-shaped winter squash with an edible skin. To prepare, carefully slice the squash into 1.27-centimeter-thick rings and use a spoon to remove the seeds. If you can’t find Delicata, substitute with about 500 grams (2.2 kg) of peeled, cubed butternut squash. 

  • 15 minprep

  • 15 mincook

  • 8servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract