Description
A vibrant and flavorful dish that’s easy to prepare, combining the sweetness of butternut squash with the earthy notes of Brussels sprouts.
Ingredients
Scale
- 1 medium Butternut Squash, peeled and cubed
- 1 lb Brussels Sprouts, trimmed and halved
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 2 tbsp Balsamic Vinegar
Instructions
- 1. Preheat Your Oven: Preheat your oven to 400°F (200°C).
- 2. Prepare Your Vegetables: Peel and cube the butternut squash. Trim the ends off the Brussels sprouts and slice them in half.
- 3. Season It Up: In a large bowl, toss chopped butternut squash and halved Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
- 4. Roast Away: Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes until tender and caramelized. Toss halfway through cooking for even roasting.
- 5. The Finishing Touch: Remove from oven and drizzle balsamic vinegar over the hot vegetables.
- 6. Serve and Enjoy: Transfer to serving plates or bowls as a side dish or main vegetarian option.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: To enhance flavor, consider adding nuts or cranberries for texture. For a spicy kick, sprinkle red pepper flakes before roasting. Ensure uniform size when chopping vegetables for even cooking.