Acorn Squash with Maple Butter

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Acorn Squash with Maple Butter

Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Ingredients
  • 2 small acorn sqash
  • butter
  • maple syrup
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice each of 2 small acorn squash into 4 wedges, scoop out seeds and strings and arrange skin side down in a baking dish.
  3. Top each wedge with a dab of butter and a drizzle of maple syrup, cover with aluminum foil and bake in a 375 degrees F oven for 30 minutes.
  4. Remove foil, bake a further 30 minutes and season with salt and pepper, if desired.
Recipe Notes

Servings: 4

Sweet ‘n savoury Brussels sprouts

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Sweet 'n savoury Brussels sprouts

Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Recipe Notes

Variation: Sprinkle with crumbled feta just before serving.

Oven Roasted Brussel Sprouts

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Oven Roasted Brussel Sprouts

Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.
Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.

Quick and Easy Brussels Sprouts

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Quick and Easy Brussels Sprouts

Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!
Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!