Brussels sprouts with horseradish
Mill City Cooks

Brussels Sprouts and Squash with Honey Horseradish Sauce

By: Jenny Breen

Ingredients

  • 1lb Brussels sprouts, trimmed and halved or sliced depending on size
  • 1 medium butternut or delicata squash or 3 sweet potatoes, cleaned, peeled, and cut in quarters lengthwise, and sliced thinly across- into pieces about about 1/4 inch
  • 2 leeks or onions, cleaned and sliced thinly
  • 2 Tablespoons olive oil

Horseradish Sauce

  • ¼ cup olive oil
  • 1/4 cup mustard
  • 1/4 cup horseradish
  • 2/3 cup honey
  • 1/4 cup cider vinegar
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 teaspoon salt

Method

Combine sauce ingredients and set aside. Clean and cut Brussels sprouts, squash, and leeks and coat with olive oil. Heat 2T olive oil in large saucepan, add vegetables and sautee over medium heat, stirring frequently. When vegetables are tender, but not soft, add about 1/2 cup sauce, and continue to sautee for another 7-10 minutes, until soft, but not mushy. Alternatively, roast vegetables, and add sauce half way through.