Description
Roasted butternut squash and Brussels sprouts create a delightful side dish that beautifully combines sweet and savory flavors. This easy-to-make recipe features tender, caramelized squash alongside crispy Brussels sprouts, making it a colorful and nutritious addition to any meal. Perfect for weeknight dinners or special occasions, this dish will impress your family and friends with its vibrant presentation and rich taste.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash; trim the ends off the Brussels sprouts and slice them in half.
- In a large bowl, combine the butternut squash and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Drizzle maple syrup over the vegetables if desired for added sweetness.
- Spread the mixture on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes or until tender and slightly browned, stirring halfway through.
- Serve warm as a delicious side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg