Sprouts, Squash and 'Shrooms

Name: Sprouts, Squash and 'Shrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby carrots; 1 pint Brussels sprouts, tough outer leaves removed and halved from top to bottom; 2 cloves garlic, gently crushed with the side of a knife and minced; 92 milliliters hoisin sauce, at room temperature; 1 Tbsp olive oil; 5 smalls or 6 small pattypan squash, quartered (choose those that are light green but heavy for their size); 2 shallots, sliced; 1 Tbsp unsalted butter; 240 milliliters white wine; 170 grams pint (about white mushrooms, brushed clean, trimmed, and halved if medium or sliced, if large (leave whole if small)

Sprouts, Squash and 'Shrooms requires roughly 45 minutes from start to finish. This recipe serves 4. One serving contains 305 calories, 10g of protein, and 8g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as Head to the store and pick up hoisin sauce, olive oil, garlic, and a few other things to make it today. It is a good option if you're following a gluten free diet. If you like this recipe, take a look at these similar recipes: Risotto With Butternut Squash + ‘shrooms, Brussels and Shrooms Saute, and Mini Mac and 'Shrooms.

Instructions

Steam Brussels sprouts until they just begin to get tender, but are still bright green.

Ingredients you will need

Brussels Sprouts

Remove from heat and set aside.

Boil baby carrots in salted water until just tender. Do not over cook.

Ingredients you will need

Baby Carrots

Water

Remove from heat, drain and set aside.

In a large skillet or saute pan, heat the olive oil and butter over medium-high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the shallots and garlic and cook until the shallots are translucent.

Ingredients you will need

Shallot

Garlic

Add the mushrooms and cook until they begin to become tender and release their juices.

Ingredients you will need

Mushrooms

Let cook for a few minutes to allow flavors to blend. Deglaze the pan with the white wine and add the pattypan squash. reduce heat to low, cover and let cook until squash becomes tender but not mushy (about 15 minutes).

Ingredients you will need

Pattypan Squash

White Wine

Squash

Equipment you will use

Frying Pan

Remove cover and increase heat back up to medium or medium-high and allow most of wine to evaporate. When most of the wine is gone, stir in the Brussels sprouts and carrots and gently stir to coat with the remaining pan juices.

Ingredients you will need

Brussels Sprouts

Carrot

Wine

Equipment you will use

Frying Pan

Remove from heat and stir in hoisin sauce.

Ingredients you will need

Hoisin Sauce

Equipment

Frying Pan

Ingredients

Servings:

454grams

baby carrots 1pint

Brussels sprouts, tough outer leaves removed and halved from top to bottom 2cloves

garlic, gently crushed with the side of a knife and minced 92milliliters

hoisin sauce, at room temperature 1Tbsp

olive oil 5smalls

or 6 small pattypan squash, quartered (choose those that are light green but heavy for their size)2

shallots, sliced 1Tbsp

unsalted butter 240milliliters

white wine 170grams

pint (about white mushrooms, brushed clean, trimmed, and halved if medium or sliced, if large (leave whole if small)

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Cava Mestres Reserva Brut 1312 with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Cava Mestres Reserva Brut 1312

Pale Straw yellow in color with visible green highlights and fine, elegant bubbles. A clear reflection of the vintage: delicate finesse with intense aromas of white fruit, flowers and fresh cut herbs. On the palate it is fresh, revealing a great balance of sweetness and acidity. Pleasant and easy to drink.