Sensational sides for Thanksgiving: Brussels sprouts and butternut squash recipes

CLEVELAND — Thanksgiving is just over a week away. We know Turkey Day comes with a lot of traditions, so this week we are turning to experts for inspiration on ways to make those traditional side dishes inspirational.

On Tuesday's "What's New," Jay Crawford and Betsy Kling were joined by Tina Chamoun from Terranean Herbs and Spices. Tina made some Terranean brussels sprouts and butternut squash.

You can watch more in the player above. Meanwhile, here is the recipe that Tina talked about:

Delicious Roasted Butternut Squash

Ingredients:

• 2 pounds butternut squash, chopped evenly in one inch cubes
• 1/2 large red onion, roughly chopped
• 3 tablespoons high quality olive oil (or avocado oil)
• 1 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 heaping tablespoon Terranean Mediterranean Seasoning

Optional: chopped pecans and dried cranberries and pecan

Steps:

Prepare your squash: Use a sharp knife to cut off the bottom and top of the butternut squash, use a vegetable peeler to peel off the outer layer. Cut the squash in half from the narrower neck to the base so that you have two halves. Use a spoon to scoop out the seeds and rings from inside the base of the squash. Lay the halves cut side down, and cut into 1-inch wide cubes.

Add foil to a baking tray and spray with nonstick cooking spray.

Add your squash cubes to a bowl and drizzle with oil, season with salt, pepper, and Terranean Mediterranean Seasoning. Toss ingredients until well coated!

 Spread the squash, in a single layer, onto the baking sheet. Bake for 25 minutes at 420F, checking on the squash as oven times vary.  Recommended: flip the squash after 15 minutes.  

Add chopped pecans and cranberries a few minute prior to taking the dish out.

Enjoy warm!

Notes:

You can prepare this dish ahead. Squash can be cubed one day in advance and stored in an airtight container in the refrigerator.

Roasted Brussels Sprouts 

Ingredients:

• 2 pounds brussels sprouts, halved
• 3 tablespoons high quality olive oil or avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 heaping tablespoon Terranean Mediterranean Seasoning

For topping:

• 1/2 cup dried cranberries
• 1/2 cup crispy bacon
• 1/2 cup diced pecan
• 1/4 cup pepitas pumpkin seeds

Steps:

1. Prepare your Brussels sprouts: Use a sharp knife to cut off the bottom of the spreads and then cut them in half.
2. Add foil to a baking tray and spray with nonstick cooking spray.
3. Add Brussels sprouts to a bowl and drizzle with oil, season with salt, pepper, and Terranean Mediterranean Seasoning. Toss ingredients until well coated!
4. Spread the sprouts, in a single layer with the cut layer down, onto the baking sheet. Bake for 25 minutes at 420F, checking often as oven times vary.  Recommended: toss the spreads and turn the tray after 15 minutes.  
5. Add chopped pecans, cranberries, bacon, pepitas a few minutes prior to taking the tray out.
6. Enjoy warm!

Variations: 

-You can enjoy this dish without the additional toppings, simply sprinkle additional salt over the sprouts once they are plated

-For a tangier, sweet dish, drizzle balsamic glaze over sprouts

-For a spicier dish, toss with a sauce made of equal parts lime juice, sriracha, olive oil and honey

Notes:

You can prepare this dish ahead. Brussels sprouts can be chopped one day in advance and stored in an airtight container in the refrigerator.

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