Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 3 tablespoons olive or untoasted sesame oil
- 1 pound Brussels sprouts, stems trimmed and cut vertically in half
- 1 pound butternut squash, peeled and cut into ½ inch chunks (about 2 cups)
- 1 large shallot, sliced
- Pinch of sea salt
- 1 cup vegetable stock
- 2 teaspoons chopped fresh rosemary
Add stock and sprinkle with sea salt, and bring to a boil over medium high flame.
Cover pan and reduce heat to a simmer; cook 5-10 minutes, until sprouts and squash are just tender. Remove lid.
Add rosemary, raise heat to medium high, and cook off remaining liquid. Allow the squash and Brussels sprouts to lightly brown. Do not stir more than once or twice.
Serve warm or room temperature.
Copyright 2008 by Jen Hoy