I ate Brussel sprouts last weekend.
I know. Doesn’t seem much to you, but it’s a first for me.
Those little fart balls have always been a hell no for me but I shook up this side dish so that all the family can tuck in and enjoy last weekend. And I loved it.
Does that make me a Brussel sprouts lover?
Hold your horses. No. But, I will make this dish again and enjoy it. But that’s because of the amazing flavours that work wonders together.
I had a big butternut squash sitting in the cupboard and wasn’t sure what to do with it, so half of it was chopped up and thrown in with some honey roasted carrots and the rest was thrown in with halved Brussel sprouts, a little salt & pepper and bacon!
Delicious, flavoursome and colourful, it was one of the most popular sides right next to roast potatoes!
Oh, and did I say simple? Because it really doesn’t require much effort or time, the only bit that takes the most time is peeling the butternut squash without cutting yourself!
Preparation: 10 minutes
All you need: Pot, water, baking tray, baking paper.
Cooking time: 30 minutes
- 1/2 Butternut squash, peeled and chopped into smallish chunks
- 300g Brussels sprouts, chopped in half
- 3 smoked rashers of bacon, chopped
- Salt & pepper
- 4 tbsp runny honey
- 1 tsp olive oil
- Add chopped butternut squash to a pot of boiling water and par-boil. Drain the squash and set aside.
- Preheat the oven to gas mark 6/200C/400F fan.
- Line a baking tray with baking foil and add the chopped Brussels sprouts with a little oil, salt and pepper and add to the oven for 10 minutes.
- Add the squash to the Brussel sprouts with honey and put back in the oven for 20 minutes.
- 5 minutes before serving, fry some smoked bacon and add to the dish before serving.
If you prefer without bacon for a non-meaty side, it works just as well!