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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

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.


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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.

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    © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.