Holiday Vegetable Sauté

Sauteed Brussels Sprouts, Squash and Cranberry Recipe

What do you get when you saute two great winter vegetables together with some fresh cranberries in a little olive oil and a little bit of butter? You get a a feast for the eyes as well as the taste buds!

Serves: 6-8        Prep Time: 10 minutes      Cook Time: 15 minutes

3-4 cups of trimmed and halved, fresh Brussels sprouts (about 1 1/2 pounds)
2-3 cups of cubed (1" pieces) butternut squash (about 1 pound)
1 1/2 cups fresh cranberries
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon honey

-In a large skillet over medium heat, melt the butter and add the olive oil.
-Add in the Brussels sprouts and the butternut squash. Cook, stirring occasionally for 7-10 minutes.
-Add the cranberries, salt, pepper and nutmeg.
-Cook for an additional 5 minutes (or until the veggies are as tender as you like) and right before serving, stir in the honey.
-Serve immediately.

Pair this tasty and colorful veggie dish with a lovely glass of crisp, cold pino grigio and you have combination that you'll be proud to serve at any holiday dinner party. Cheers to that!

Pine cone and winter berries wine glasses
To see more of my painted glassware designs, please visit my shop. Although I'm closed for the holiday season, I'll be reopening again in early 2014. I'll be happy to paint for you again at that point.

Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!

Until we eat again,

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