I’m really starting to learn a lot about cooking with seasonal veggies and not just the same ones I always eat (I’m looking at you, broccoli).

I decided to use a veggie that often gets a bad rap: Brussels Sprouts. If you’re not aware, Brussels Sprouts are basically a baby cabbage. It’s a leafy green, and it’s got a ton of health benefits, one of which is a compound that helps block the growth of cancer cells. Awesome right? I think they’re cute!

I love the way they taste, but I really love all cabbage, so I’m biased. One thing that I learned is that if you overcook them, they develop a disgustingly strong flavor. I think that might be the reason most people hate them – they don’t cook them well.

I kind of made a meal out of the veggies I got this time around. I really like fall ingredients, because everything you eat feels so warm, and rustic, but it also does a wonderful job of filling you up. This beautiful meal involved bacon (YESSSSSSS), squash, and a ton of Brussels Sprouts. I got the idea from an article I read on the Williams-Sonoma blog, and I’ll be actively looking for that link, so I can link to their recipe here.

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Bacon, Brussels Sprouts and Butternut Squash Salad

By Mila

November 2, 2016

Yummy thanksgiving side dish that’s just as good as a meal.

• Prep Time: 10m
• Cook Time: 20m
• Total Time: 30m

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon of dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon of dijon mustard
• a pinch of salt and pepper to taste
• 1 pound of bacon
• 1 large butternut squash

Instructions

For the Brussels Sprouts

1. Bring a pot of water to a rolling boil. Ad salt to the water.
2. Rinse your brussels sprouts, and let them boil for around 6 minutes, or until warm throughout. Strain and set aside.
3. Cube your butternut squash and place into the boiling water.
4. Pull them out of the water when they are tender, and easy to pierce.

For the bacon

1. Cook the bacon as your normally would. I like my done in the oven on 450 degrees so it's super crispy and not oily.

For the dressing.

1. Combine lemon juice, salt and pepper, and white wine vinegar into a bowl. Pour mixture over salad and toss, or leave off to the side and serve dressing as needed.

Nutrition

• Servings 2