Recipe by Sarah Phillips © 11-13-2014 Sarah Phillips CraftyBaking.com
The combination of roasted brussels sprouts and squash, topped with crunchy candid walnuts has to be one of my favorite side dishes. I often serve this for Thanksgiving or with the Christmas meal. This recipe is adapted from famed Chef Carmen Quagliata, Union Square Cafe, New York, NY. There were a couple of errors in the recipe which we corrected in this version. I also have a separate recipe for just making Candied Walnuts or Pecans, in order to give them as gifts or to have plenty on hand to garnish other recipes or to eat alone.
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