Thai Roasted Brussel Sprouts & Butternut Squash

Perfectly crispy Brussel sprouts & butternut squash tossed with delicious Thai inspired flavors!

Add a little Thai flavour to your holiday table with this delicious veggie side dish recipe! 

This is Brussel sprouts and Butternut squash like you’ve never had before. They are tossed with a spicy, garlicky, Thai dressing then roasted in the oven until perfectly al dente. Guaranteed to brighten up your holiday dinner table!

Serve along side my Roasted Red Chili Turkey thighs!

Ingredients 

• 1 bushel of brussel sprouts
• 4 cloves garlic, chopped
• Butternut squash, cubed 
• 1 teaspoon red pepper flakes
• 1 tablespoon roasted red chili paste 
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar 
• Salt & pepper 
• Cilantro, for garnish 
• Lime wedges for garnish 

Instructions 

Preheat the oven to 400 degrees. 

Line a baking sheet with foil. 

In a large bowl, toss all ingredients together except the cilantro and limes. 

Pour onto the lined baking sheet.

Bake for 30 minutes until the veggies are crispy.

Sprinkle with cilantro and limes wedges

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Chipotle Sweet Potato Mash

Here’s a great twist for your Thanksgiving sweet potatoes or if you love sweet potatoes as much as I do you can whip these up anytime of the year!

I love sweet and savory flavors, and these chipotle sweet potatoes totally hit the spot. You have the sweetness of the sweet potatoes balanced by the smoky heat of the chipotle chiles. You can make these as spicy as you like, just add more or less of the chipotle. 

Ingredients

• 4 pounds sweet potatoes (6 potatoes)
• 1 cup whole milk
• 1 cup heavy cream
• 3 tablespoon minced chipotle chiles in adobo sauce, with seeds, I used Goya
• 2 tablespoon adobo sauce (from the can of chiles)
• ¼ cup maple syrup
• 1 stick of unsalted butter, diced
• 1 tablespoon Garlic powder
• Salt and Pepper
• Parsley, chopped

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 

Chop sweet potatoes into chunks, nothing too specific because you are just going to end up mashing them later.

Place them onto the prepared baking sheet, drizzle with olive oil and sprinkle salt and pepper. 

Roast for 15 minutes, take out of the oven and flip the potatoes over. Sprinkle the potatoes with salt and pepper.

Roast for 30 minutes to 1 hour, until very tender inside when tested with a knife. 

Place the potatoes in the bowl, and half of the butter. Mash the potatoes. 

While the potatoes cook, place the milk, cream, garlic powder, chipotle chile, and adobo sauce in a small saucepan. Bring to a boil, whisk, lower the heat, and simmer for 5 minutes while whisking. 

You can use a hand held mixer or a good ole wooden spoon for this part. If using a mixer place on low speed, add the chipotle-milk mixture to the sweet potatoes. 

Add the maple syrup, rest of butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Sprinkle with salt and pepper and parsley.

Green Bean Bacon Bundles

As much as I love steamed or stir-fried veggies, there is just something about roasted vegetables. The caramelization adds so much flavor! These green bean bacon bundles are no exception. They’re absolutely delicious and easy to make.  

Tender crisp green beans wrapped in bacon and tossed in brown sugar glaze, it doesn’t get much better than that! These are easy enough for a weeknight meal and make a fun side dish to a barbeque with friends and family!

INGREDIENTS

• 1 ¼ lbs green beans 
• 6 slices bacon cut in half, do not use thick cut bacon
• 1/2 teaspoon garlic powder 
• ¼ teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter melted
• 2 tablespoons brown sugar
• Cooking spray

INSTRUCTIONS

Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 7 minutes. Remove the bacon from the oven.

Trim the ends of the green beans. 

Bring a pot of salted water to a boil.

Place the green beans in the pot and cook for 2-3 minutes until just tender. 

Drain and put the green beans in a bowl of ice water to stop the cooking process.

Pat the green beans dry. 

In a small bowl whisk together the garlic powder, red pepper flakes, salt, pepper, butter, brown sugar and pepper. 

Pour the butter mixture over the green beans and toss to coat.

Wrap 6-8 green beans with a piece of bacon.  

Place the green bean bundles on a sheet pan coated with cooking spray.

Bake for 15-20 minutes or until bacon is crispy. 

Serve.

Asparagus Bundles

Here’s an easy but fancy looking side dish! 

It’s perfect for a holiday meal but simple enough weeknight dinner. Crispy puff pastry bundles with asparagus, melted Parmesan cheese, honey and Prosciutto. 

INGREDIENTS

• 1 bundle of Asparagus
• 6 slices of Prosciutto 
• Honey
• 2 cups Parmesan cheese, shredded
• 1 Pillsbury Crescent Dough sheet
• 1 Egg
• 1 tablespoon milk
• Salt & Pepper 

INSTRUCTIONS

Set the oven to 375°F

Wash the asparagus, cut off the woody ends (where the green color starts to fade to white). 

Cut the puff pastry sheet into six squares.

Place the puff pastry squares on a large baking tray lined with parchment paper.

Spindle about 1 tablespoon Parmesan cheese onto the puff pastry. 

Squeeze about 1 1/2 teaspoons of honey on top of the cheese. 

Place a slice of prosciutto on top of the cheese and honey. 

Lay 3-4 asparagus spears on top of prosciutto. 

Wrap the edges of the dough and prosciutto  around the asparagus and press to seal.

In a small bowl, whisk the egg and milk together. 

Brush the dough with the egg wash, sprinkle with salt, pepper and parmesan cheese. 

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Bake for about 15 minutes, until the pastries are golden.

Take out of oven and sprinkle with remaining parmesan cheese

Serve right away and enjoy!