3 Reviews
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rinabeana on 10.8.2013
Delicious! I love the blend of flavors. I didn’t have any cardamom on hand, but I sprinkled a little thyme and allspice on top. I used butternut from my cousin’s farm and apples from my aunt’s orchard. I thought that 45-50 minutes might be too long for the apples and onions, so I added them to the pan after the squash and sprouts had been roasting for a while. Definite two thumbs up!
Lisa on 12.14.2010
I made this for dinner tonight – very good! Picky children did not much care for it though. I thought the squash turned out sweet and delicious. This was my first time trying brussels sprouts too and I loved them. Next time I might add just a bit more olive oil, and maybe a bit of crumbled bacon. My older daughter commented that it might be good with mushrooms too. Also, my husband hates feta so I just used grated parm and it was very good.
theimp on 11.8.2010
I made this for dinner on Tuesday, and ate it happily for lunch the rest of the week. It is SO tasty. Roasting brings out the flavors just perfectly. I did add more feta than the recipe called for, since I love it, and played with the spices a bit (if you’re a Penzey’s fan, the Tsardust goes PERFECTLY with this dish).
Definitely worth making again and again.
5 Comments
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kitchenma on 10.27.2010
This will be on my Thanksgiving menu! Great flavor combo! Thx!
A Nuke's Wife on 10.26.2010
this looks wonderful, I think I’ll try it tonight!
callmepeaches on 10.26.2010
I agree with Robino, the colors of this salad pulled me in. Can’t wait to try it!
Rox on 10.25.2010
Beautiful!
Robin @ What about the food? on 10.25.2010
I love the colors of this side dish and I swear, my screen has “smell-a’vision!” Can’t wait to try it.