Another delicious taste combo perfect for Indian Summer is a bit unusual: cool weather brussels sprouts combining in this recipe with warm weather summer squash. It’s a little spicy, so I take an acid reducer (like Prelief) before eating this. To make a tamer version, eliminate the zesty mustard and smoked paprika and simply season it with a bit of salt and white pepper. You can also make this in the winter with just the sprouts.
Skillet Roasted Brussels Sprouts & Squash (Serves 4-5)
- 1/4 pound Brussels sprouts, fresh, trimmed and cleaned
- 1/4 pound summer squash (zucchini, crookneck, or patty-pan scallop)
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. salt
- 1 dash pepper
- 1/2 tsp. smoked paprika
- 1/4 tsp. dry mustard
Cut the cleaned sprouts in half lengthwise, through the base. Peel and cut squash in one-inch chunks. In a large skillet, heat oil over medium. Add brussels sprouts and squash, season with salt and pepper, and cook, stirring frequently about 5 minutes. Add paprika and mustard. Continue cooking over medium-high heat until caramelized, 3 to 5 minutes more. Add 1/2 cup water, cover, and cook another minute. Remove lid and continue cooking until evaporated, another minute or two. Serve immediately.