Butternut-Brussel Pan Roast
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  1. Heat oven to 400F.
  2. In a large bowl whisk together the vinegar, 2 tablespoons water, and allspice.
  3. As you prep each of the following items place into the large bowl.
  4. Peel the butternut and cube into 1 inch pieces.
  5. Trim and cut the sprouts in half.
  6. Crush and peel the garlic clove.
  7. Finely slice the onion into half moons.
  8. Core the apple and cut into slices.
  9. Add the nuts to the bowl and toss everything together coating it in the spiced vinegar.
  10. Place onto a greased or lined baking tray and roast for 25-30 minutes.
  11. The squash should be fork tender.
Quick Date Syrup
  1. While veggies are roasting, cover pitted dates with 1/2 cup water in a microwave safe dish
  2. Microwave on high for 1 minute
  3. Place heated dates and water mixture in a high speed blender until a smooth syrup is formed
  4. Remove vegetables from oven when tender and pour date syrup over veggies, stirring to coat evenly.
  5. Return vegetables to oven and cook for 5 minutes longer
  6. Enjoy


Recipe submitted by executive chef, Kari Rich