Roasted Brussels Sprouts Harvest Mix
Source: Cortney Stanchfield, Dear Mr. Parker
Ingredients:
Roasted Butternut Squash
- 1 lb Butternut Squash, Chopped
- Plant Butter
- Maple Syrup Alternative
- Monk Fruit
- Himalayan Pink Salt
- Peppercorn Black
Roasted Brussels Sprouts
- 1 lb Brussels Sprouts Farmer Jones Farm at The Chef's Garden
- Olive Oil
- Himalayan Pink Salt
Toasted Walnuts
- 1/2 cups Walnuts
- Olive Oil
- Himalayan Pink Salt
- Peppercorn Black
Sautéed Swiss Chard
- 2 Swiss Chard Bunches, Large Farmer Jones Farm at The Chef's Garden
- 2 tbsp Olive Oil Garcia De La Cruz
- 3 Garlic, Cloves, Minced
- 1 Onion, Sweet, Diced
- Himalayan Pink Salt
- Peppercorn Black
Remaining Ingredients
- Pomegranate Arils
- 1 Apple, Large
Instructions:
Roasted Butternut Squash
- Preheat the oven to 375 degrees F.
- Dice butternut squash into cubes.
- In a small bowl, combine butter, maple syrup alternative, and monk fruit golden.
- Apply mixture to butternut squash cubes with basting brush.
- Bake for 30 min. Do a turn halfway through.
Roasted Brussels Sprouts
- Preheat the oven to 375 degrees F.
- Bake for 20 minutes. Do a turn halfway through.
Sautéed Swiss Chard
- Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Wash.
- Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg, and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.
Toasted Walnuts
- Preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- Toss walnuts in oil and salt if desired. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
- Combine all ingredients and toss. Add pomegranate arils and apples. Enjoy!
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