Roasted Brussels Sprouts And Butternut Squash brings new meaning to the phrase “Eat your veggies.” Yes, please!
Raise your hand if you have mistakenly called Brussels sprouts Brussel sprouts. Guilty as charged. The best way to remember is to understand that Brussels sprouts originated in Brussels, Belgium. And if you still forget, it’s okay. You can eat them anyway.
I once grew Brussels sprouts in my garden, and I have to tell you, they are one of the most beautiful plants. They look like tiny cabbages blooming on long stalks. It’s really impressive. Unfortunately, I love Brussels sprouts so much that I can never grow enough to satisfy me. I know, right? What a problem to have.
Growing butternut squash is another story. Squash, in general, tends to grow prolifically, and many gardeners end up with a ridiculous yield at harvest time. No complaints, though. Too much is better than too little! Enough about gardening—all you need for this recipe is one small butternut squash and some Brussels sprouts. You can get them at the store, the farmers’ market, or your own garden. Simply roasted with just a touch of olive oil, this beautiful dish is finished with a hint of sweetness, courtesy of maple syrup and dried cranberries, plus some crunch from vibrant pumpkin seeds. You’ll be making this one on repeat!
Is Roasted Brussels Sprouts And Butternut Squash Healthy?
This dish of roasted Brussels sprouts and butternut squash is an excellent way to get more veggies into your diet. Brussels sprouts are high in fiber and rich in vitamin K, vitamin C, and folate. Butternut squash is loaded with essential nutrients like vitamin A, vitamin E, and even more vitamin C, fiber, and potassium, all of which are vital parts of a healthy diet. Olive oil contains heart-healthy fats, while pumpkin seeds are rich in manganese, copper, and zinc. The maple syrup and dried cranberries do contain some sugar, but they are all-natural and unprocessed.
I love this recipe since it works well for most diets. It’s gluten- and dairy-free and perfect for the vegan lifestyle. It’s also Paleo, assuming you use unsweetened dried cranberries and 100% pure maple syrup.
Maple Syrup Makes The Dish
You may have guessed it, but maple syrup is the secret to a great result with this recipe. The sticky, caramel-like sweetness of the maple syrup is a perfect foil to the bitter, herbaceous flavor of Brussels sprouts and helps make them more palatable to anyone who isn’t a fan of the little brassicas. At the same time, it complements the natural, subtle sweetness of butternut squash, the tartness of the dried cranberries, and the earthy nuttiness of the pumpkin seeds. It’s a true jack of all trades and tastes great with every component.
How To Make Ahead And Store
There’s no need to waste your roasted butternut squash and Brussels sprouts. Package the leftovers in an airtight container and store them in the fridge for up to 5 days. You can also freeze the mix in the same type of container for up to 6 months. To reheat, place the veggies on a roasting pan and warm in a 350-degree Fahrenheit oven for about 15 minutes. If frozen, defrost first, then heat them in the same way.
Serving Suggestions
The roasted dish is so fantastic, it easily makes a meal. Still, it’s also a great side to many dishes. I like to pair roasted Brussels sprouts and butternut squash with Crispy Breaded Chicken or Baked Parmesan-Crusted Chicken. The saltiness of each, paired with the sweetness of the vegetables, is perfection. Roasted Brussels sprouts and butternut squash also make a nice light meal with a side of bread, such as some gluten-free Pão De Queijo (Brazilian Cheese Bread). Almost anywhere you need a side, or any time you want, roasted Brussels sprouts and butternut squash can step in.
Ingredients
- 1 small butternut squash peeled and cut into 1/2 inch cubes
- 2 tablespoons olive oil divided, plus more as needed
- 1 teaspoon kosher salt divided
- ground black pepper to taste
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 4 tablespoons maple syrup plus more for drizzling
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
Instructions
- Preheat your oven to 450 degrees Fahrenheit, ensuring it's hot and ready for roasting.
- Toss the butternut squash cubes with half of the olive oil, half of the kosher salt, and black pepper on a large sheet pan. Spread them out to avoid crowding.
- On a separate sheet pan, mix the Brussels sprouts with remaining olive oil, salt, and black pepper. Arrange them cut-side down for even roasting.
- Roast the brussels sprouts for 15-18 minutes and the butternut squash for 22-25 minutes, or until they start to turn golden.
- Drizzle maple syrup over the vegetables and toss to coat. Return them to the oven for 5-8 minutes, watching carefully to prevent burning.
- Combine the roasted vegetables, dried cranberries, and pumpkin seeds in a large bowl. Add an extra drizzle of maple syrup, toss, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment