Try our Roasted Brussels Sprouts and Butternut Squash recipe, a delightful side dish that combines the earthy flavors of Brussels sprouts with the sweetness of butternut squash.
Roasted Brussels Sprouts and Butternut Squash
Elevate your side dish game with our Roasted Brussels Sprouts and Butternut Squash recipe. The combination of crispy Brussels sprouts and tender butternut squash creates a harmonious blend of flavors and textures.
Perfect for fall or any time of the year, this dish is a wonderful addition to your dinner table, offering a healthy and delicious option that will please both veggie lovers and skeptics alike.
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Roasted Brussels Sprouts and Butternut Squash
Ingredients
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: grated Parmesan cheese
Nutritional Information (Per Serving)
- Calories: 150
- Protein: 4g
- Carbohydrates: 25g
- Fiber: 7g
- Fat: 6g
- Sugar: 5g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts, butternut squash cubes, olive oil, minced garlic, dried thyme, salt, and pepper. Toss until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the Brussels sprouts are crispy and the butternut squash is tender.
- Optional: Sprinkle with grated Parmesan cheese before serving.
- Serve the Roasted Brussels Sprouts and Butternut Squash as a delicious and nutritious side dish.
Service Suggestion
- Serve alongside roasted chicken or grilled salmon for a complete meal.
- Garnish with fresh parsley or chopped sage for an extra burst of freshness.
Notes
- Add a drizzle of balsamic glaze for a touch of sweetness and acidity.
- Sprinkle with toasted pumpkin seeds for added crunch and nuttiness.