No matter where you are from, UT is always home.
In honor of International Education week, students and alumni gathered for an internationally themed Spartan 12 dinner. Both groups, who had either studied abroad and/or were international students, came together over a meal to network and talk about their own Spartan experiences. The event shone a spotlight on the idea that no matter where you are from, UT is always home.
Roasted Autumn Medley
Recipe by Ana Chambers ’18, who is an
entrepreneurship major
from New Jersey who is active with UT Entrepreneurs and Delta Zeta.
Total Time: 40 minutes | 4–6 servings
Roasted Brussels Sprouts:
- 3 cups Brussel sprouts, ends trimmed and halved
- 3 tablespoons olive oil
- Salt and pepper to taste
Roasted Butternut Squash:
- 1 and ½ pounds butternut squash, peeled, seeded and cut into cubes
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Additional Ingredients:
- 1 cup pecan halves
- 1 cup craisins (dried cranberries)
Preheat oven to 400 F. Lightly grease two foil-lined baking sheets with 1 tablespoon of olive oil each. In a medium bowl, combine halved Brussel sprouts, 2 tablespoons of olive oil, salt and pepper (to taste), and toss to combine. In another bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup and cinnamon, and toss to mix. Place each on one of the foil-lined baking sheets and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, flip them to even browning. Remove both and let cool slightly. In a large bowl, combine roasted Brussel sprouts, roasted butternut squash, pecans and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add additional maple syrup.
