Brussels Sprouts and Butternut Squash with Cinnamon

Kickin’ It With Kenny: Cinnamon

When you’re looking to add to a recipe, cinnamon is a great spice to complement both savory and sweet dishes. Whether using whole sticks or ground cinnamon, the sweet, woody aroma is evident. Add it to these four recipes, including an entree, side dish, sweet, and beverage:

Bacon Wrapped Apple-Cinnamon Pork Tenderloin

Makes 8 servings

Ingredients

  • 2 – 2 pound Heinen’s Pork Tenderloin
  • 2 granny smith apples, sliced thinly
  • 3 tbsp. Heinen’s Honey
  • 1 tsp. cinnamon
  • 1 sweet onion, sliced
  • 1 lb. Heinen’s Sliced Bacon

Method

  1. Preheat oven to 350⁰F.
  2. Slice slits into pork tenderloin horizontally, about ¾ through meat. Fill each slit with an apple slice and drizzle honey over top. Sprinkle with cinnamon and wrap tenderloin with bacon.
  3. Placed sliced onion on bottom of roasting pan and place pork tenderloins on top of onions. Roast for 25-30 minutes or until internal temperature reaches 155⁰F.
  4. Serve with caramelized onions.

 

Roasted Cinnamon Butternut Squash & Brussels Sprouts

Makes 6 servings

Ingredients

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts, halved (available in the Produce Dept.)
  • 3 tbsp. Heinen’s Extra Virgin Olive Oil
  • Salt, to taste

Roasted Butternut Squash:

  • 1½ pound butternut squash, cubed (available in the Produce Dept.)
  • 2 tbsp. Heinen’s Extra Virgin Olive Oil
  • 3 tbsp. Heinen’s Pure Maple Syrup
  • 1/2 tsp. ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cherries
  • 2-4 tbsp. Heinen’s Pure Maple Syrup (optional)

Method

Roasted Brussels Sprouts:

  1. Preheat oven to 400⁰F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down and roast in the oven at 400⁰F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasted Butternut Squash:

  1. Preheat oven to 400⁰F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Assembly: In a large bowl, combine roasted Brussels Sprouts, roasted butternut squash, pecans, and cherries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup. Do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

 

Cinnamon Poached Pears

Makes 8 servings

Ingredients

  • 8 firm Bosc pears, stems attached
  • 2 cinnamon sticks
  • 1 – 2-inch piece fresh ginger, peeled and sliced
  • 2 cups sugar
  • Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce
  • Heinen’s Vanilla Ice Cream

Method

  1. Peel the pears. Using a melon baller, scoop out the core of each pear, starting from the bottom (leave the stem end intact).
  2. In a Dutch oven or large pot, combine the cinnamon sticks, ginger, sugar, and 8 cups water. Add the pears and bring to a boil, stirring gently to dissolve the sugar. Reduce heat, cover, and simmer gently until the pears just begin to soften, 10 to 15 minutes. Let cool in the cooking liquid (the pears will continue to cook as they cool).
  3. Serve the pears with the ice cream, drizzled with the dark chocolate caramel sauce.

 

Spiked Vanilla-Cinnamon Hot Chocolate

Makes 2 large servings

 Ingredients

  • 2 cups Heinen’s Whole Milk
  • 3 tbsp. unsweetened cocoa powder
  • 2 tbsp. granulated sugar
  • 1/4 cup semi-sweet chocolate chips
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/4 cup Bailey’s Irish Cream
  • Toppings: Whipped Cream and Chocolate Sauce

Method

Place milk, cocoa powder, sugar, chocolate chips, and cinnamon in a saucepan set over medium heat. Whisk frequently until the cocoa powder and sugar have dissolved, the chocolate chips have melted, and the mixture is hot (do not boil). Add the Bailey’s and vanilla extract and stir until heated through. Transfer to mugs and serve immediately. Top with whipped cream and chocolate sauce.

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