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Orange Glazed Brussels Sprouts & Butternut Squash
Ingredients
  • 1 lb. brussels sprouts washed, trimmed and halved
  • 1 ½ lb. butternut squash, peeled then diced into ½ in cubes (about 3 cups)
  • 2 T olive oil, divided
  • salt
  • 1 cup Valdosta Pecan Mix (or ¾ cup toasted pecans + ½ cup dried cranberries)
  • subheading: Mix together glaze and set aside before making vegetables:
  • 2 T butter, melted
  • 2 T honey
  • 3 T fresh squeezed orange juice
  • 1 T orange zest
  • ½ t black pepper
  • 2 t apple cider vinegar
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