I love to roast vegetables, particularly Autumn vegetables once the weather cools down. I love the warmth of the oven and the smell of concentrating sugars that fills the air. I love to bundle up in an oversized sweater and play music too loud while the kitchen timer keeps track of the time until dinner. And thank goodness for that kitchen timer because I somehow always lose track of time and would burn every roasted meal without it.
The recipe that follows features two of my favorite Autumn vegetables, brussels sprouts and butternut squash, that have been, you guessed it, roasted until caramelized and crispy with a fork tender interior. But it doesn’t stop there. A warm bacon and brown ale vinaigrette adds a subtle smokiness that enhances the caramelization of the vegetables and enough acidity to balance their sweetness while pecans provide texture. It’s a recipe that was intended to be a side dish, but it was so good that I skipped dinner and helped myself to a second, larger serving.
Total Time: 45 minutes
Yields: 6 servings as a side dish
Tags: autumn • bacon • brown ale • brussels sprouts • butternut squash • cooking with beer • craft beer • fall • recipe • roasted • sage • side dish • thyme