Greenleaf Gourmet Chopshop, which has a few different locations around SoCal, has come up with a wonderful Thanksgiving side dish: it contains a lot of color and elements, so it looks fairly elegant, but it's actually extremely simple to make!
Butternut Squash, Brussels Sprouts, and Pearl Onions Side Dish
1 cup Brussels sprouts halves, blanched
1 cup diced butternut squash
½ cup pearl onions
Pour a splash of olive oil in a sauté pan over high heat. Add the onions and sauté until caramelized.
Add the Brussels sprouts and continue to cook until the Brussels sprouts are browned and al dente.
Add the squash and continue to cook, moving around to keep the pieces from browning, until all are hot throughout. Season with kosher salt and black pepper.
Accent with fresh basil and a splash of apple cider.
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