Recipe of the Week – Pan Roasted Shallots with Squash and Sprouts
Shallots were our food of the week this week so we thought we’d have a recipe that used them! Not only does this tasty side dish deliver colour, it serves up to 12 people. If you’re not having that many round for dinner either halve the recipe, or put what you don’t use in the freezer for another night.
- 2 tbsp butter
- 12 whole shallots, peeled
- 1 butternut squash
- 6 cups halved Brussels sprouts
- 2 sprigs each fresh thyme
- 2 sprigs each fresh rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
In a large skillet, heat 2 tbsp of the butter over medium-low heat; fry shallots, stirring every 5 minutes, until golden brown, 20 minutes. You can do this a day ahead of time if you want and just keep them in the fridge)
Meanwhile, peel, seed and cut squash into 1-inch (2.5 cm) cubes. Without stirring, add to shallots. Cover and cook over medium heat for 2 minutes.
In saucepan of boiling salted water, blanch brussels sprouts for 2 minutes. Drain and return to pot. Add squash mixture, thyme, rosemary, salt and pepper. Reduce heat to low; cover and cook until vegetables are tender, about 10 minutes. Gently stir vegetables; transfer to platter.
We found this recipe on the Canadian Living website