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May: Al Qaeda vs. Hezbollah Harvard Health Letters: Fighting back against allergy season Kimberly Lankford: Grandparents who use FSA to cover grandkid's braces and other must-know info Jewz in the Newz by Nate Bloom:J ewish Tony Nominees/Tony Awards; Jewish Teen Actor In Sci-Fi Flick; Jewish singer in "Voice" finals The Kosher Gourmet by Anjali Prasertong: A tart filling so good it might not make it to the crust June 5, 2013 John Rosemond: Mom, Dad: Talk More and listen less Kristen Chick: Egypt court sentences 43 pro-democracy workers to prison Sharon Palmer, R.D.: Mushrooms Have Medicinal As Well As Culinary Value Morgan Housel: Why you never learn from your investment mistakes Don Lee: In China, kindergarten rivalry takes deadly turn The Kosher Gourmet by Sara Kate Gillingham-Ryan: 30-Minute Coq au Vin isn't a dream June 3, 2013 Molly Hennessy-Fiske: Military judge to consider letting Fort Hood shooting defendant represent himself Richard A. Serrano: Pvt. 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Jewish World Review High-heat roasting gives unique flavor to a colorful side dish By Diane Rossen Worthington JewishWorldReview.com | Who doesn't like Brussels sprouts? Actually, most people I know. But once they experience my take on these baby cabbages, many naysayers become happy converts. I think I know the reason why. Something happens to Brussels sprouts when they undergo high-heat roasting. They turn from watery, blah-tasting greens into little gems, caramelized on the outside and just cooked through on the inside. Really, all that is necessary is a light coating of olive oil and a good quality seasoning salt to bring all the flavors together. I also love what happens to winter squash when roasted. The inherent sweet flavor comes forth and a slightly crisp, browned exterior creates a unique color and texture. Of all the winter squashes, butternut squash works best in this combination with Brussels sprouts. At a recent signing for my latest book, "Seriously Simple Parties," Roasted Butternut Squash With Brussels Sprouts was served and was a big hit. When you are looking for color and texture to perk up your table, this is an excellent choice. If you are lucky enough to have leftovers, you can use them to make a jewel of a vegetable salad with a glistening of your favorite vinaigrette. For an extra punch of flavor, add some crumbled, crispy bacon bits just before serving -- but make sure there are no vegetarians in the group. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. This is a great alternative side dish in the cooler months. The firm, slightly brown Brussels sprouts mingle nicely with the creamy, bright orange squash pieces. To gild the lily you could add some pomegranate seeds for a garnish. Serve the dish in a white bowl to show off the vivid vegetable colors. If you are making this for a crowd, you can double it -- but make sure to use two pans. ROASTED BRUSSELS SPROUTS AND WINTER SQUASH Serves 6 to 8 2 pounds medium Brussels sprouts, cleaned and ends removed, if large cut in half 2 pounds peeled winter squash, cut into 1 1/2-inch pieces 3 leeks, white and light green part only, cleaned and thinly sliced 2 teaspoons salt Freshly ground black pepper 3 tablespoons olive oil 1. Combine all of the ingredients on a shallow roasting pan (a 12- by 17-inch jelly roll pan works well). 2. Preheat the oven to 400 F. Roast for 20 minutes, Move the vegetables around so they will evenly cook. Roast another 15 to 20 minutes or until the vegetables are cooked through and lightly browned. Taste for seasoning. 3. Transfer to a serving bowl and serve immediately. Advance Preparation: Can be prepared through step 1 and put on baking sheet up to 4 hours before roasting. Cover lightly with foil. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.