Recipe courtesy of Robert Irvine
Episode: Mall Madness
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Steam Brussels sprouts until they just begin to get tender, but are still bright green. Remove from heat and set aside.

Boil baby carrots in salted water until just tender. Do not over cook. Remove from heat, drain and set aside.

In a large skillet or saute pan, heat the olive oil and butter over medium-high heat. Add the shallots and garlic and cook until the shallots are translucent. Add the mushrooms and cook until they begin to become tender and release their juices. Let cook for a few minutes to allow flavors to blend. Deglaze the pan with the white wine and add the pattypan squash. reduce heat to low, cover and let cook until squash becomes tender but not mushy (about 15 minutes). Remove cover and increase heat back up to medium or medium-high and allow most of wine to evaporate. When most of the wine is gone, stir in the Brussels sprouts and carrots and gently stir to coat with the remaining pan juices. Remove from heat and stir in hoisin sauce.

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Penne with Butternut Squash

Recipe courtesy of Food Network Kitchen

Brussels Sprouts with Balsamic and Cranberries

Recipe courtesy of Ree Drummond

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Pork Osso Bucco

Recipe courtesy of Robert Irvine

Potatoes O'Brien

Recipe courtesy of Robert Irvine

Black Beans and Rice

Recipe courtesy of Robert Irvine

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking