Roasted Brussels Sprouts and Squash
Are you tired of the same old side dishes at dinner time? Well, get ready to shake things up with Roasted Brussels Sprouts and Squash. Not only is it packed with flavor, but it’s also a great way to get in some extra veggies. Plus, it’s so simple that even the most novice cooks can pull it off. So, let’s get roasting and see how this dish can turn even the biggest brussels sprouts skeptics into believers!
Roasted Brussels Sprouts and Squash
- 1 pound brussels sprouts trimmed and halved
- 1 small butternut squash peeled, seeded, and cubed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Preheat your oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine your trimmed and halved brussels sprouts with your cubed butternut squash.
- Drizzle your olive oil over the vegetables, and then sprinkle the garlic powder and onion powder over the top. Add salt and pepper to taste.
- Toss the vegetables until they are evenly coated in the oil and spices.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and golden brown.
- Serve hot and enjoy!
- Make sure to trim the ends of your brussels sprouts and halve them for even cooking.
- Cut your butternut squash into similarly sized cubes to ensure even roasting.
- Don’t overcrowd your baking sheet – spreading the vegetables out in a single layer will help them cook evenly and develop a nice crust.
- For extra flavor, try adding a sprinkle of grated parmesan cheese or a drizzle of balsamic vinegar over the top of your roasted vegetables before serving.
How do I choose the perfect brussels sprouts and squash for roasting?
When it comes to selecting the best brussels sprouts and squash for roasting, there are a few things to keep in mind. First, look for brussels sprouts that are bright green and firm to the touch. Avoid any that are yellowing or have soft spots. For the butternut squash, choose one that feels heavy for its size and has a smooth, unblemished skin. And if you’re really in doubt, just ask your friendly neighborhood produce expert for some advice!
Making them vegan
To make this roasted brussels sprouts and squash dish vegan, simply omit the grated parmesan cheese and use a plant-based oil instead of olive oil, such as coconut or avocado oil. You can also experiment with different herbs and spices to add flavor, such as paprika, cumin, or rosemary. Serve alongside your favorite vegan protein for a filling and nutritious meal.
Roasted Brussels sprouts and squash are not only delicious but also packed with nutrition. Both vegetables are low in calories and high in fiber, making them ideal for weight management. Brussels sprouts are rich in vitamin C, vitamin K, and antioxidants which help boost the immune system and fight inflammation.
Squash is a great source of beta-carotene, which is essential for eye health, as well as potassium, which supports heart health. Roasting these vegetables together with some olive oil and herbs provides a tasty way to get all these health benefits in one dish.
This is great for thanksgiving
If you’re looking for a delicious and healthy side dish to serve up this Thanksgiving, look no further than roasted Brussels sprouts and squash! This dish is not only packed with flavor but also loaded with nutrition.
When selecting your ingredients, be sure to choose bright green and firm Brussels sprouts and a heavy, smooth-skinned butternut squash. Cut your squash into evenly sized cubes to ensure even roasting, and spread the vegetables out in a single layer on your baking sheet for optimal cooking.
Using Maple Syrup on Roasted Brussels sprouts and squash
Looking to add a touch of sweetness to your roasted Brussels sprouts and squash? Try drizzling them with maple syrup before popping them in the oven! The natural sweetness of the syrup pairs perfectly with the savory flavors of the vegetables, creating a mouthwatering combination.
To incorporate maple syrup into your recipe, simply mix together some olive oil, salt, pepper, and a few tablespoons of pure maple syrup. Toss your Brussels sprouts and butternut squash cubes in this mixture until they’re evenly coated, then spread them out on your baking sheet and roast as usual.
Adding pecans and cranberries
Take your roasted Brussels sprouts and squash to the next level by adding some crunchy pecans and tart cranberries! Not only do these additions provide a delightful texture, but they also bring a pop of color and even more health benefits to the dish.
To incorporate pecans and cranberries into your recipe, simply sprinkle them over your vegetables during the last 5-10 minutes of roasting. The heat will soften the cranberries slightly, unlocking their juicy flavor, while toasting the pecans enhances their nutty taste.
No Dressing Needed
Roasted Brussels sprouts and squash are a perfect combination of healthy vegetables that can be enjoyed as a side dish or a main course. One of the best things about this recipe is that no dressing is needed to enhance its flavor. The roasted vegetables have an innate sweetness that complements the slight bitterness of Brussels sprouts.
This dish is also very easy to make, requiring only a few ingredients and minimal prep time. Roasting Brussels sprouts and squash together creates a beautiful contrast in color, texture, and taste that makes this dish both visually appealing and delicious.
Useful Tips for Roasted Brussels Sprouts and Squash
- Use parchment paper
- Use a very large baking sheet pan
- Add bacon bits
- Good as a Christmas dish or even in November or any time of year
- Microwave Leftovers
- Cool them off to room temperature
- Add walnuts, dried cranberries, and other sides
- Great for a holiday table alongside stuffing
- Include Cauliflower and Cabbage
- Use a Skillet or even a large bowl
How to Cut Butternut Squash
Butternut squash is a delicious and healthy ingredient that can add flavor and nutrition to your roasted Roasted Brussels Sprouts and Squash dish. However, cutting butternut squash can be a bit tricky if you don’t know the right technique. To cut butternut squash, start by slicing off both ends of the squash, then use a vegetable peeler to remove the skin.
Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cut it into cubes or slices as desired. Once you have your butternut squash prepared, simply toss it with your Brussels sprouts in olive oil, salt, and pepper before roasting for a tasty and nutritious side dish.
What are the benefits of eating roasted brussels sprouts and squash?
They have been linked to improved immune function, reduced inflammation, and a lower risk of chronic diseases such as heart disease and cancer. Squash is also high in vitamins A and C, as well as potassium and fiber. It has been shown to support healthy skin, improve digestion.
Why are my roasted Brussel sprouts not crispy?
There are several factors that can affect the crispiness of roasted Brussel sprouts. One common reason for limp or soggy sprouts is overcrowding on the baking sheet. Make sure to spread them out in a single layer, leaving space between each one.
What’s the best way to trim brussels sprouts?
Trimming brussels sprouts can be a bit of a hassle, but it’s definitely worth it for the delicious end result. To trim your brussels sprouts, simply cut off the tough end of the stem and then slice the sprout in half from top to bottom. This will help them cook more evenly and also give them a nice flat side that will caramelize beautifully in the oven.
How can I add some variety to this recipe?
While this roasted brussels sprouts and squash recipe is delicious as-is, there are plenty of ways to switch things up and keep things interesting. Try tossing in some chopped red onion, bell peppers, or even sweet potato for some extra color and flavor. Or experiment with different seasonings like smoked paprika, cumin, or chili powder to give your roasted veggies a little kick.
Can I make this recipe ahead of time?
Absolutely! Roasted brussels sprouts and squash are a great make-ahead dish, as they can be easily reheated in the oven or on the stovetop. To prepare in advance, simply roast your vegetables as directed and then store them in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply reheat in the oven or on the stovetop until heated through. And if you’re feeling fancy, try topping your reheated veggies with a sprinkle of fresh herbs or a squeeze of lemon juice for some extra brightness and flavor.
Conclusion (not for Instagram)
Roasted brussels sprouts and squash is a simple yet delicious dish that can be customized to your liking. Trimming the brussels sprouts properly is key to ensuring even cooking and caramelization. To add some variety, try tossing in different vegetables or experimenting with different seasonings.
And if you need to make this dish ahead of time, simply roast the vegetables as directed and store them in the fridge until ready to reheat. With a little creativity, this dish is sure to become a staple on your dinner table.
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