Description
A delightful blend of roasted Brussels sprouts and sweet butternut squash, perfectly seasoned and caramelized to create a savory and slightly sweet dish. Ideal as a side for any occasion or a healthy vegetarian option.
Ingredients
Scale
- 1 lb fresh Brussels sprouts, trimmed and halved
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Optional garnishes: toasted nuts (pecans or walnuts), grated Parmesan cheese or crumbled feta
Instructions
- Preheat Oven:
Preheat the oven to 425°F (220°C). - Prepare Vegetables:
Trim and halve Brussels sprouts. Peel, seed, and cube the butternut squash into ½-inch cubes for even roasting. - Toss with Oil & Seasonings:
In a large bowl or on a baking sheet, drizzle vegetables with olive oil, then season with salt, pepper, garlic powder, and thyme or rosemary. Toss to coat evenly. - Roast Vegetables:
Spread vegetables evenly on a baking sheet, ensuring they aren’t overcrowded. Roast for 25-30 minutes, tossing halfway through to ensure even browning. - Serve:
Once vegetables are tender and caramelized, remove from oven. Optionally, garnish with toasted nuts and cheese before serving.
Notes
- Ingredient Alternatives: Swap dried thyme with rosemary for a different earthy flavor, or use a mix of both.
- Serving Ideas: This dish pairs well with grilled meats or as part of a festive holiday spread.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 180
- Fat: 8 g
- Carbohydrates: 30 g
- Protein: 3 g