Roasted Brussels Sprouts, Pecans, Cherries, Feta and Balsamic Glaze Yield: 4 Servings Ingredients 4 cups brussels sprouts, trimmed and halved 1 large butternut squash, chopped into 1/2-inch chunks (2-3 cups) ½ cup dried cherries 3 tablespoons olive oil 2 cloves
Small, curly, crunchy little nuggets that add depth, flavor and texture to any meal. Soup, salad, side dish and yes, stuffing…Thanksgiving ideas! As promised, a savory and rich sausage stuffing with MN grown wild rice. I am always surprised at