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Brussels Sprouts And Butternut Squash

EcoVeganGal's picture
Ingredients
  Butternut squash 3 Cup (48 tbs), peeled and cut into 1/2 inch cubes
  Brussels sprouts 2 Cup (32 tbs), halved and ends trimmed
  Lemon zest 1 Tablespoon
  Butternut squash 3 Cup (48 tbs), peeled, cut into 0.5 inch cubes
  Brussels sprouts 2 Cup (32 tbs), ends trimmed, halved
  Slivered almonds 1⁄3 Cup (5.33 tbs)
  Ginger 1 Teaspoon, grated
  Zest of lemon 1 Tablespoon
  Lemon juice 1 Tablespoon
  Tamari/Coconut aminos seasoning sauce 1 Tablespoon
  Maple syrup/Brown rice syrup 1 Tablespoon
  Brown rice vinegar/Light vinegar 1 Tablespoon
Directions

GETTING READY
1) Steam butternut squash until just tender and place in a medium bowl.
2) Steam Brussels sprouts until just tender and place in bowl with squash.
3) Pan-toast almonds in a skillet over a medium-low flame until golden brown, stirring continuously.

MAKING
4) Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined

SERVING
5)Serve as needed.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Taste: 
Sweet
Method: 
Steamed
Restriction: 
Vegan, Vegetarian
Ingredient: 
Butternut
Interest: 
Healthy
The Chef shows how to make Brussels Sprouts and Butternut Squash in the video. This is very simple and easy to make. It's very healthy too, so do check out the recipe by Christy Morgan.

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