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Bianca Garcia's Maple Balsamic Glazed Brussels Sprouts and Butternut Squash

Bianca Garcia of Confessions of Chocoholic and Chile Fresh Dessert Judge has created a delicious Thanksgiving side dish using Chile EVOO you have to try!

INGREDIENTS

  • 1 small scallion, minced
  • 2 garlic cloves, minced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Chilean Bold Extra Virgin Olive Oil
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons maple syrup
  • pinch of chili pepper flakes
  • 1 cup brussels sprouts, stems trimmed and cut in half
  • 1 cup cubed butternut squash
  • salt and pepper to taste
  • Serves 2

preparation

  • Preheat oven to 425 F.
  • Toss all ingredients together and spread evenly on a baking sheet (I covered mine with foil for easy clean-up).
  •  Roast for 35-40 minutes, stirring every 10 minutes or so to make sure the glaze still coats everything evenly. 
  • A fair warning: I do have a heavy hand with chili powder and all things spicy, so please know that when I say sweet and spicy, I favor SPICY so it leans towards that and has a lingering heat. You should reduce the chili powder in half if you prefer less spice.
  • For more from Bianca click here.  

ABOUT US

The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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