>U Mom Knows Best: Roasted Rainbow Brussels Sprouts Made

Tuesday, December 11, 2018

Roasted Rainbow Brussels Sprouts Made

This dish is so pretty and healthy

  Now that the weather is cold, I have been working out at the gym more. My favorite machine to use at the gym is the elliptical machine as is works out my whole body and feels like running to me. I like that this exercise machine has a TV connected to it so I can watch the Cooking Channel as I get my workout in. Lately, The Pioneer Woman has been the show that I have been watching as I get my miles and minutes in. I have been enjoying her holiday recipes for inspiration on what to cook. The week before Thanksgiving, she was making a Brussel sprout dish that looked so delicious so I knew that I had to create this recipe as I love Brussel sprouts. Her dish was also so pretty with the different colors. I looked up The Pioneer Woman's recipe on her website when I got home from the gym and then made some modifications to the recipe. I substituted Malaysian palm oil for the olive oil and it gave the dish a nice buttery taste as well as extra health benefits. I made these Brussel Sprouts for Thanksgiving and they were so delicious. I think Brussel sprouts are my favorite vegetable. My husband loves when I make Maple Roasted Brussels sprouts for dinner.

Comes from the fruit of the oil palm tree

  I discovered palm oil at a conference that I went to last month and I really loved the way it tasted on popcorn. So I have been experimenting with the oil in my cooking and baking. Malaysian palm oil has a nice orange color to it so while it makes my popcorn beautiful it did not work in my chocolate chip cookie recipe that well. The cookies tasted great but I did not care for the orange color that they had. So for now, I will just be using Malaysian palm oil in recipes other than baked goods. I really like the buttery taste that the palm oil gives to my food and the health benefits are pretty amazing too. Malaysian palm oil has a natural source of Carotenoids & Vitamin E as well as fatty acids and other important fat-soluble micronutrients. I have found that Malaysian palm oil is great for sauteing and when I make eggs.

I learned a new way to make a balsamic glaze

 Watching the Pioneer Woman has had other benefits as I learned a new way to make a balsamic glaze that does not involve me getting a second-degree burn. The last time I a reduced balsamic vinegar to a glaze, I splatter a drop on my thumb when I tried to pour it into a bowl. That drop formed a nice blister that hurt so much and took 2 weeks to heal. So I like the recipe from the Pioneer Woman's website as she uses plum or peach preserves along with brown sugar and the balsamic vinegar. This results in a glaze that does not harden so I can let it cool down and avoid burning myself.

Cutting the butternut squash is so simple

Step 1: cut off the ends

 Step 2: cut the squash in half and scoop out the seeds

Step 3: peel off the skin, cut the squash into strips, and cut into chunks.

Then peel and cut the onion into pieces. 

Slice off the ends of the Brussels Sprouts and then slice in half.

Roasted Rainbow Brussels Sprouts 


1-1/2 pound Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onions, peeled and cut into wedges
2 tablespoons Malaysian palm oil or olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh rosemary
1/4 cup dried cranberries
1/4 balsamic glaze- see recipe below

Preheat the oven to 425 degrees.

1. Place the vegetables in a bowl with the Malaysian palm oil and stir them to coat well with the oil. Stir in the salt, pepper, and rosemary.
2. Spread the vegetables on an oiled baking sheet or one that is covered with a silicone sheet.
3. Roast for 25 minutes or until slightly brown.
4. Remove from the oven and place in serving bowl and sprinkle the dried cranberries on top. Drizzle the balsamic glaze over the veggies.
  Serve immediately for best flavor.

Balsamic Glaze
1 cup balsamic vinegar
1 jar (15 Ounces) peach preserves
2 tablespoons brown sugar

In a blender, puree the balsamic vinegar, peach preserves, and brown sugar until smooth. Pour into a small to medium saucepan and bring to a boil over medium-high heat. Turn the heat to simmer and cook until the mixture has reduced by half. It should be fairly thick and will thicken further as it cools. Remove from heat and pour into a heatproof bowl. Drizzle about half or more depending on your preference, of the glaze over the Brussels Sprouts. The rest of the glaze can be stored in the fridge after it cools down. To use the glaze in another dish it may need to be warmed up. This glaze is also wonderful on pizza or a sandwich. The Pioneer Woman uses it over tomatoes, basil, and mozzarella cheese.


  1. Wow, that's way too much vegetables. If my mother sees, she will make me eat all of this. But to be honest, this does look which I can eat all the time. And we have special ingredient with us which can make it a little more tasty.

  2. I don't think I've ever tried something like this before. I would taste to see if I like it! I do need to eat more vegetables.

  3. This looks amazing and so simple to do. Who ever thought that these three would be a good combo. I love my vegetables.

  4. Look at all of those colors!! Pioneer Woman has surely inspired us all with this dish! It looks delish.

  5. My brother hates Brussel sprouts.. That's y i love serving them every time we have a fun dinner...i live his expressions when he sees then...of course i make plenty of his favs too...ur dish looks awesome..gonna try this one

  6. Such an easy recipe!! I will definitely give it a try!!

  7. Looks like simple, doable and very much healthy. Thanks for sharing the recipe.

  8. Oh em! It looks so simple to make. I will surely prepare this for Christmas evening. Love it.

  9. Ok, what a revelation!!! Peach preserves with the balsamic! I am holding on to this. I love brussels sprouts, and I think so many people just don't know how to serve them, which is why so many often think they don't like them :)

  10. What a colourful addition to the Christmas table. And 3 of my favourite veg!

  11. What a fabulous way to cook sprouts! I love them, so I'll be adding this recipe to my list to try!

  12. I love some of The Pioneer Woman's recipes so much! These look absolutely amazing! I wish I wasn't the only one in my family who like brussel sprouts, LOL!

  13. This is 10000% my kind of combo of veggies!!! Now I need to make this rainbow tonight!! :)

  14. I've never tried a brussel sprout before, and I want to! I'll have to give this recipe a try - it looks delicious!

  15. I wish I liked the Brussel Sprouts. I know they are supposed to be good for you, but I just havent found a way I like them. This recipe does look delicious though.

  16. Cool! This is a new different recipe that I can try. Let's see how will it turn out when I make it on my own. Hopefully it will turn out just like this.

  17. The dish looks so pretty...just as I love it. Good enough, it is just as healthy. Pretty dishes get my appetite on.

  18. Wow..this looks so delicious and healthy. I want to give it a try. But I am not sure these ingredients available here.

  19. This looks so good! My dad loves brussel sprouts. I think he'd love to try this out, thanks for sharing!


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