Included below is my recipe for holiday brussels sprouts. In keeping with many of the recipes that have popped up in the brussels sprouts renaissance (so to speak), it calls for roasting the sprouts rather than steaming. And while this vegetable side will not make the spread any lighter, it did make converts of my previously sprout-averse in-laws.

Holiday Brussels Sprouts

Serves: 6

Ingredients:

2 lbs brussels sprouts

1 cup crumbled bleu cheese

½ lb thick cut bacon or pancetta

2 cloves garlic, minced

1 tbsp fresh thyme, minced

salt and pepper

1. Prepare the brussels sprouts by cutting off the stumpy end and halving them. Very small brussels sprouts can be left whole. Set aside.

2. Heat a large cast iron pan (or other non-stick pan) over medium heat. Using kitchen shears or a sharp knife, cut the bacon into ¼ in chunks and add to the pan. Allow the bacon to cook slowly so that the fat can render out without burning. The fat, as much as the bacon, is the goal here.

3. Once the bacon is cooked, remove from the pan with a slotted spoon and place on a paper towel lined plate. If the drippings are starting to smoke, turn the pan down and add a little olive oil. Add the brussels sprouts to the pan, cut side down. Cook them in the bacon drippings until the cut side is caramelized (deep brown but not black) and the uncut side looks pale and shiny, about 7 minutes.

4. After the brussels sprouts are brown, add the garlic to the pan and mix with the brussels sprouts, sautéing until fragrant, 30 to 50 seconds.

5. Remove the sprout and garlic mixture to a large bowl and mix in ¾ cup of the blue cheese and all of the bacon. Taste for seasoning and add salt and pepper being mindful of the saltiness of the bacon. Top with fresh thyme and remaining blue cheese.

6. Note: the brussels sprouts, garlic, and bacon can be cooked and mixed together the day before. Just reheat in the oven and add cheese and thyme.

Ryan Fanning
Affton

Baked Butternut Squash

1 medium butternut squash

¼ cup maple syrup

¼ cup brown sugar (packed)

2 tbsp butter

½ tsp ground cinnamon

½ tsp vanilla extract

Dash salt

Heat oven to 350 degrees.

Lightly grease large baking pan.

Peel squash, remove seeds and cut into 1-inch cubes. Place in bowl.

Heat maple syrup, brown sugar, butter, cinnamon, vanilla and salt until butter is melted. Drizzle the mixture over the squash and stir to coat.

Put squash into baking pan and cover with foil. Bake for 30 minutes.

Remove foil, stir and bake uncovered until squash is tender, about 15 minutes.

Marilyn Lammering
Lemay