Try our flavorful Roasted Butternut Squash and Brussels Sprouts recipe, a perfect side dish that combines the sweetness of butternut squash with the savory goodness of Brussels sprouts.
Roasted Butternut Squash and Brussels Sprouts
Elevate your side dish game with our Roasted Butternut Squash and Brussels Sprouts recipe. This delightful combination of tender butternut squash cubes and crispy Brussels sprouts is a perfect accompaniment to any meal.
With a hint of garlic and thyme, these roasted vegetables offer a burst of flavors and textures that will impress your taste buds and add a touch of autumn to your table.
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Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into cubes
- 1 pound Brussels sprouts, trimmed and halved
- 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: 5g
- Carbohydrates: 25g
- Fiber: 7g
- Fat: 6g
- Sugar: 5g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the butternut squash cubes, halved Brussels sprouts, minced garlic, dried thyme, olive oil, salt, and pepper. Toss well to coat the vegetables evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and the Brussels sprouts are nicely browned and crispy.
- Remove from the oven and sprinkle with grated Parmesan cheese, if desired.
- Serve the roasted butternut squash and Brussels sprouts as a delicious and healthy side dish.
Service Suggestion
- Pair with roasted chicken or grilled salmon for a complete and satisfying meal.
- Serve alongside a fresh green salad for a well-balanced plate.
Notes
- Add a drizzle of balsamic glaze before serving for a tangy twist.
- Sprinkle with toasted pecans or walnuts for added crunch and richness.
