Bushel & a Pickle

Autumn Carmelized Vegetables

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autumn-carmelizedvegetables

Some recipe post are just too delicious and perfect for the season to not repost. This year we are headed to Hailey and Will’s house this year. Bet we have this dish!! It’s a new tradition.

consider autumn and thanksgiving

Fires take the chill out of the evening air.  Display bins in the markets overflow with colorful squashes and vibrant greens.

Who loves the autumn season? Me!

Love it when the weather turns cooler, finally!  Love when the Thanksgiving season comes.  

remembering Thanksgiving past

It was 2016. We had Thanksgiving Day feast with friends. We took  a ham loaf, a Lancaster speciality and coconut custard pie by Meg. Check out that recipe here. Robert and Jessica came up for the weekend. So did Will and his girlfriend, Hailey. They are married now. It was Amy’s 18th birthday.  

Adding a new favorite

What can I add to our usual meals to perk them up, make them more appetizing and appealing?  Usually, it starts looking on-line at favorite blogs with recipes I like and being a visual kind of gal, at the vegetable section of the grocery store.  

That year, Hailey brought us a new recipe. She and Will made to together. It was the first of many delicious offerings we have enjoyed from them! 

And it was delicious!!  

A new favorite.

bushel and a pickle

Autumn Caramelized Vegetables

2.99 from 139 votes
Burst of flavor with balsamic vinegar on autumn vegetables
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American Fresh
Ingredients Equipment Method

Ingredients
  

  • 1 butternut squash, peeled and cubed
  • 1 pound brussel sprouts cut in half
  • dried cranberries
Balsamic Glaze
  • 2 Tbls balsamic vinegar
  • 2 Tbls honey
  • 2 Tbls Djion mustard
  • dash soy sauce
  • garlic and onion powder, salt and pepper to taste
  • 4 Tbls olive oil to lghtly coat vegetables
  • Optional crispy pieces of bacon (about 5 slices) Optional

Equipment

  • sheet pan
  • knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. Prep vegetables. Peel butternut squash and chop into cubes. Cut brussel sprouts in half.
  2. Whisk all Balsamic sauce ingredients together in small mixing bowl. Set aside.
  3. Preheat over to 450 degrees
  4. Line baking dish (or sheet pan) with parchment paper or foil.
  5. Spread evenly in pan.
  6. Bake for about 30-35 minutes until vegetables are slightly crispy
  7. Add 1/3 of balsamic sauce to the vegetables and toss to coat
  8. Toss in all the cranberries. Optional: crispy bacon pieces
  9. Continue to bake for 5-10 minutes more until vegetables are caramelized
  10. Gently mix into the vegetables without smashing them. Transfer to pretty serving bowl or serve from sheet pan.

flavor burst for the seasonof thanks

This mix of seasonal vegetables seasoned with balsamic mustard vinaigrette. The added dried cranberries are a pop of even more flavor.

Plus it is a pretty dish!

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Praying you have a blessed Thanksgiving! 

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Reader Interactions

linda

Comments

  143. I’ve wanted to find a way to cook brussel sprouts and your recipe for the balsamic glaze sounds terrific! I can’t wait to try it out!! Thank you!

    Reply

  144. Thank you so much for sharing this recipe on Whimsy Home Wednesday Linda! I love brussel sprouts so I think I need to try this one. I would not have thought to put cranberries with them! My go to for them is usually garlic, but cranberries would offer a bit of sweet. Thank you for sharing. I love learning new recipes through blogs too.

    Reply

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