Jan 29
Savory Roasted Butternut Squash-Easy & Delicious Recipe
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Savory Roasted Butternut Squash-Easy & Delicious Recipe
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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Ingredients: Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil 1/4 teaspoon salt, to taste Roasted Butternut Squash: 1 1/2 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (approx. 4 cups) 2 tablespoons olive oil 3 tablespoons maple syrup 1/2 teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup (optional) Directions: Roasting Brussels Sprouts: Preheat oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends of the Brussels sprouts, remove any yellow leaves, and slice them in half. In a medium bowl, toss the Brussels sprouts with 2 tablespoons of olive oil and salt. Arrange them cut side down on the baking sheet. Roast for 20-25 minutes, turning them over during the last 5-10 minutes until lightly charred on the cut side. Roasting Butternut Squash: Preheat oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, mix the butternut squash cubes with 1 tablespoon olive oil, maple syrup, and cinnamon. Spread the squash in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until tender. Tip: You can roast both Brussels sprouts and butternut squash on separate sheets at the same time on the same oven rack. Toasting Pecans: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Toast the pecans for 5-7 minutes, until they deepen in color. Check frequently as pecans can burn quickly. Assembly: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. (Optional) For extra sweetness, drizzle with 2-4 tablespoons of maple syrup, adding gradually and tossing to combine. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 260 kcal per serving | Servings: 6 servings This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is the perfect side dish to celebrate the warm, cozy flavors of fall. The sweetness of roasted butternut squash, paired with savory Brussels sprouts and toasted pecans, creates a medley of flavors and textures that is both comforting and festive. The hint of maple syrup and cinnamon brings a subtle sweetness that elevates the whole dish. Ideal for holiday gatherings or a simple autumn dinner, this colorful vegetable dish not only tastes amazing but also adds a beautiful presentation to any table. It’s easy to make and can be customized to suit any palate, making it a must-have addition to your seasonal recipe collection.
Dill Roasted Radishes Ingredients: 1 pound radishes, sliced and cleaned 1 tablespoon extra virgin olive oil 2 tablespoons fresh dill, chopped 2 teaspoons kosher salt 1 teaspoon black pepper Directions: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the sliced radishes with olive oil, dill, salt, and black pepper until evenly coated. Spread the radishes in a single layer on a baking sheet lined with aluminum foil coated with cooking spray. Roast for 15-20 minutes or until the radishes are tender with a slight crisp. Allow them to cool slightly before serving. Prep Time: 5 minutes | Cooking Time: 15-20 minutes | Total Time: 20-25 minutes Kcal: 60 kcal per serving | Servings: 4 servings Dill Roasted Radishes bring a refreshing twist to traditional roasted vegetables. These vibrant radishes are tossed in olive oil and fresh dill, then roasted to perfection, creating a crisp-tender bite with a hint of herbaceous flavor. The subtle heat of black pepper complements the slight sweetness of the radishes, making this dish a balanced and delightful side. Perfect for spring gatherings and holiday meals like Easter, this easy recipe adds a pop of color and fresh flavor to any table. The mellow flavor of roasted radishes paired with the aromatic dill makes them a versatile side dish, ideal for pairing with roast chicken, lamb, or other main courses. Enjoy this light and healthy addition to your meal!
Easy Creamed Peas - Delicious Side Dish Recipe
Gluten-free Chicken Tenders and Sesame Ginger Garlic Kale
Last Friday night I was craving fried chicken, but since I've been gluten/dairy/egg free I wasn't sure how I was going to manage to make something suitable.Â
Enter: my gluten-free chicken tenders.
Now, yes, I realize that's not quite the same as a big ol' fried chicken leg, but I didn't have any on hand, and I wanted dinner to be quick. Â
Here's what you will need for the chicken tenders:
1/2 cup peanut oil (or other high heat oil)
around 1lb chicken tenders (or chicken breast sliced thin)
1/2 cup pear sauce (or applesauce, I just happened to have pear)
2 Tbl finely ground flaxseed
3/4 cup gluten free pankoÂ
1tsp garlic salt
1/4 tsp cayenne pepper
1/2 tsp parsley flakes
Here's what you do:
Mix the pear sauce and ground flaxseed in a wide shallow dish, then wait a few minutes for the flax to start absorbing the liquid. (It will look kind of gross. I apologize for that, but it all be worthwhile as it provides a delicious subtle sweetness behind the salty crunchy panko.)
While the flax is doing it's thing, mix the panko and spices in another dish large enough to be able to easily coat the chicken tenders.
Make sure your chicken has been rinsed and dried really well; then put a chicken tender in the pear/flax mixture and coat it. It won't necessarily adhere in large clumps, but a thin coating is good enough.Â
Next, bread the chicken with the panko mixture. Don't be afraid to really push the panko into the chicken to try to get as much of it to stick as possible.Â
Do this with all of your chicken and place it all on a plate so it's ready to fry.
In a deep frying pan, add the peanut oil and heat until it sizzles if you happened to throw a piece of panko in. You want to make sure the oil is hot enough to begin frying immediately because if it's not, it will just absorb into the panko making it squishy instead of crunchy. Ew.Â
Once the oil is hot enough, place a few tenders into the oil. Careful not to put too many in at once because it will drop the temperature of the oil too much and, again, you could end up with squishy.Â
Cook them around 3 minutes on each side. They should have a deep golden hue. Use your best judgement as the thickness of your chicken may differ from what I used.Â
Also, be careful as the oil "spits" sometimes while you're cooking.
Repeat until all chicken is golden and cooked through.
You can serve this with whatever you want. I happened to serve it with my sesame ginger garlic kale. If you want to make that, here's my recipe.
What you will need:
Around 12 large leaves of kale chopped or 1/3 of a large bag
2 garlic cloves, minced
2 tsp toasted sesame oil
1/2 in fresh grated ginger root or a few shakes of ground gingerÂ
gluten-free soy or salt to taste
What you do:
Steam the kale and drain out any excess water.
Sauté garlic cloves and ginger root in a tiny bit of olive oil just until the garlic becomes tender.
Combine garlic, ginger, sesame oil, and soy (or salt) then drizzle over kale and toss to coat.
Note: I don't actually measure anything when I cook, so all measurements are more like guesstimates. Alter quantities to suit your taste buds.
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