Brussels sprouts are currently in season so if you like this vegetable I suggest you take advantage of it. It is great for many things. You can prepare it in a multitude of ways. For the most part I have added it to rice dishes, however, today I just pair them with caramelized onions and they were the bomb.

I have seen them prepared with bacon, which I am sure it is really good, however, I don’t like bacon that much so I figured caramelized onions will give the brussels sprouts the flavor they deserve.

All in all the prep time for this Brussels sprouts with caramelized onions is just about 5 minutes. It is rather a quick and simple recipe that you can make to pair it with your main protein over the holidays.

Anyways, I leave you with this Brussels sprouts with caramelized onions recipe that is sure to satisfy any veggie eater.

Enjoy!

Brussels sprouts with caramelized onions

Miryam's original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

• 1 lb brussels sprouts, cut into halves
• 2 large red onions, sliced
• 1/4 cup sliced almonds
• 2 tbs dried cranberries
• 3 tbs olive oil
• 1/2 tsp Celtic salt
• Pepper, to taste

Directions:

In a large skillet, over medium to high heat, add the olive oil and onions. Cook stirring occasionally for 5-8 minutes until you see them they are starting to brown.

Add the brussels sprouts and salt and continue to cook until they are tender. About another 5 minutes. Add the almonds, cranberries and stir.

Serve.

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I am purchasing the butternut squash already chopped, which saves me a lot of time. We all know how tricky butternut squash can be being so hard and all. The extra dollar to buy it already prepped is worth every penny for me.

This time around the brown rice turned out quite tasty. I used College Inn broth instead of plain water to make it. It gave the recipe a better flavor, especially with the other veggies in the recipe. It complemented the recipe rather well.

Just a little bit about College Inn:

• College Inn helps me make meals that matter
• College Inn uses the highest quality ingredients, has home-style flavor, and delicious aroma
• College Inn has premium quality ingredients (farm-grown vegetables, perfect balance of seasoning)
• College Inn has been around for nearly 100 years, since 1923, it’s #1 selling brand of broth in northeast

You can purchase it at your local Wal-Mart and you can use any flavor for the rice. Anyone will work perfectly, I used the vegetable kind this time.

Because I can’t live without my rice cooker, given the fact that we eat a lot of rice in my house, this is what I used to make my rice in. Alternatively, if you don’t have a rice cooker you can cook the rice in your stove top in a separate pan.

Well I hope you like this brown rice butternut squash brussels sprouts pilaf. For us it was rather delicious and perfect for the holidays ahead so I might make it again this coming week. It was a hit and everyone enjoyed it!

Enjoy!

Brown rice butternut squash brussels sprouts pilaf

Miyram's original recipe

Yield: 8 servings

Total Time: 25 minutes

Ingredients:

• 2 cups brown rice
• 4 cups College Inn vegetable broth
• 2 lbs butternut squash, chopped
• 3 tbs olive oil
• 20 oz shaved brussels sprouts
• 1/3 cup dried cranberries
• 1/2 cup pecans, chopped
• fresh rosemary
• 1/2 tsp celtic salt

Directions:

Add the rice and broth to your rice cooker and cook until tender.

On the meantime, add the butternut squash, salt, fresh rosemary and olive oil to a large skillet. Cook for 5 minutes over medium to high heat stirring occasionally. Add the brussels sprouts and cook for another 2 minutes.

Turn heat off and add the cooked rice, pecans and dried cranberries. Stir and add serve.

NOTE: If you don't have a rice cooker you can cook the rice in your stove top.

This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.

The post Brown rice butternut squash brussels sprouts pilaf appeared first on Eat Good 4 Life.