Roasted Rainbow Brussels Sprouts

Looking for a special side dish for your holiday meal? This dish is so pretty and healthy. It is perfect for your holiday menu. Even people who dislike veggies will enjoy this dish.

This delicious vegetable side dish is the perfect combination of sweet roasted veggies with a sweet balsamic glaze.

  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 it 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 Brussels sprout dish that looked so delicious, so I knew that I had to create this recipe as I love Brussels 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 Brussels sprouts for Thanksgiving, and they were so delicious. I think Brussels sprouts are my favorite vegetable. My husband loves it when I make maple-roasted Brussels sprouts for dinner.

Roasted veggies are:
+ Healthy
+ Delicious
+ Plant-based
+ Vegan
+ Loaded with nutrition
+ Easy to make

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 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. Palm oil is a natural source of Carotenoids and vitamin E, as well as fatty acids and other important fat-soluble micronutrients. I have found that palm oil is great for sauteing and when I make eggs. This buttery oil tastes amazing on potatoes!

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 reduced balsamic vinegar to a glaze, I splattered 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 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 them into chunks.

Peel and cut the onion into pieces. 

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

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Roasted Rainbow Brussels Sprouts 

INGREDIENTS

1-1/2 pound Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onion, 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

INSTRUCTIONS
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 a serving bowl, and sprinkle the dried cranberries on top. Drizzle the balsamic glaze over the veggies. Serve immediately for the best flavor.

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

INSTRUCTIONS
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 the 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.

Check out some other delicious roasted veggie recipes

Easy oven-roasted beets
 https://www.momknowsbest.net/2019/01/easy-roasted-beets-in-oven.html

Easy Oven Roasted Rainbow Peppers With A Caribbean Flair
https://www.momknowsbest.net/2018/04/easy-oven-roasted-rainbow-peppers-with.html

Roasted Rainbow Carrots

https://www.momknowsbest.net/2014/10/roasted-rainbow-carrots-make-awesome.html 

Maple-roasted Brussels Sprouts With Pumpkin Seeds

https://www.momknowsbest.net/2015/11/maple-roasted-brussels-sprouts-with.html