Skillet Roasted Brussel Sprouts & Squash

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.

By | 2017-09-08T03:32:39+00:00 September 8th, 2017|Fall Recipes, Veggies|Comments Off on Skillet Roasted Brussel Sprouts & Squash

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.