This recipe comes to us from Jackie Bea Howard. It’s inspired by ingredients Jackie had on hand and what she was prepping for other dishes.
Feel free to experiment with substitutions such as kale or cabbage for the Brussels sprouts, sweet potato or pumpkin in place of the butternut, exchange bacon for the brats, or go vegetarian, and skip the meat altogether.
The cherries really make the whole dish sing, but if they aren’t in season, I bet you could get a similar effect with dried cherries.
- 1 -2 lbs fresh Brussels sprouts, thinly sliced
- 1 lb cooked bratwurst, cut into 1/2 inch rounds
- 1/2 of a red onion, thinly sliced
- 1 cup fresh sweet cherries, pitted and halved
- 2 cups of cubed and roasted butternut squash (cooled to room temp)
- 2-3 tablespoons olive oil
- 5 tablespoons prepared mustard (any type)
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 6-8 cranks on the peppermill (black pepper)
- Make the dressing by combining the mustard, honey, vinegar, salt and pepper in a liquid measuring cup and set aside.
- Heat the oil in a large skillet. Add the Brussels sprouts and toss lightly in the oil.
- Add the "dressing" and toss in the skillet to coat.
- Add the brats, and toss again.
- After a total of two minutes, remove from heat.
- Add the red onions, and toss.
- Taste for seasonings and adjust as needed.
- Add the butternut cubes, and toss gently, so the cubes hold their shape.
- Top with the cherries, and serve.