Reprinted from Blue Apron
You’ll finish this classic Italian dish with a fresh, zesty gremolata. This versatile mixture of citrus zest, herbs and fresh garlic can be used to add brightness to almost any dish. Here, it’s the perfect complement to tender squash and fresh, crunchy Brussels sprouts.
Makes 2 servings; about 525 calories per serving
Preheat the oven to 500°F. Wash and dry the fresh produce. Remove and discard the tough, outer leaves of the Brussels sprouts. Pick off the remaining leaves until you reach the core of the sprout; place the leaves in a bowl and discard the cores. Peel and mince the garlic and shallot. Smash the garlic until it resembles a paste. Peel and small dice the carrot. Drain and rinse the beans. Finely chop the parsley.
Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince to get 2 teaspoons of lemon zest. Quarter the lemon and remove the seeds. Using a sturdy, sharp knife, peel the squash. Scoop out and discard the seeds. Cut the squash into ½-inch thick planks.
Place the squash on a sheet pan and drizzle with olive oil. Season with salt and pepper and toss to thoroughly coat. Place in the oven and roast 20 to 23 minutes, or until golden brown and tender when pierced with a knife, , flipping halfway through.
While the squash roasts, in a small bowl, combine the lemon zest, parsley and half the garlic paste. Stir in enough olive oil to create a rough paste and season with salt and pepper to taste.
While the squash continues to roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the shallot and remaining garlic paste. Cook, stirring frequently, 30 seconds to 1 minute. Add the carrot and season with salt and pepper. Cook 2 to 3 minutes, or until softened.
Stir in the curry powder and cook, stirring frequently, 30 seconds to 1 minute, or until toasted. Add the beans and ½ cup of water; season with salt and pepper to taste. Cook 4 to 6 minutes, or until slightly reduced in volume. Remove from heat, mash ¼ of the beans with a fork then stir to incorporate.
In a large bowl, combine the Brussels sprouts, the juice of 1 lemon wedge and a drizzle of olive oil. Season with salt and pepper to taste and toss until well coated.
Just before plating, stir the juice of 1 lemon wedge and half the gremolata into the beans. Divide the roasted squash, beans and Brussels sprouts between 2 dishes. Garnish with the remaining gremolata and serve with the remaining lemon wedges. Enjoy!