Roasted Brussels Sprouts and Butternut Squash
User Reviews
4.8
75 reviews
Excellent
Roasted Brussels Sprouts and Butternut Squash
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Roasted Brussels Sprouts and Butternut Squash with a citrus vinaigrette make for the perfect side dish during the holiday season! Top with dried cranberries and pecans for a festive feel!
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Ingredients
- 1 butternut squash, peeled, seeded and cubed into 1-inch cubes (yield ~3 cups uncooked butternut squash)
- 1 lb. brussels sprouts, trimmed
- 1/4 cup olive oil
- 3/4 tsp. salt, or to taste
- 1/2 tsp. black pepper, or to taste
- 1/2 cup dried cranberries
- 1/2 cup Chopped Pecans
Citrus dressing:
- 1 Tbsp. fresh orange juice
- 1 Tbsp. Dijon
- 1 Tbsp. Champagne vinegar*
- 1 Tbsp. olive oil
- 1 Tbsp. honey
- 1 tsp. salt
- black pepper, to taste
Instructions
- Preheat oven to 450°F
- Peel butternut squash with a vegetable peeler. Carefully cut in half. Scoop out the seeds, discard seeds, and then cut in small cubes. Place in a large bowl.
- Wash Brussels sprouts, cut off the stems and peel any loose leaves off. Cut them in half, and any larger sprouts you can cut into fourths. Place in the bowl with the butternut squash.
- Add olive oil, salt and pepper and toss to coat.
- Spread out butternut squash and Brussels in a single layer on a rimmed baking sheet. Use two baking sheets if veggies seem crowded. (If there are too many Brussels and squash on a pan they can have a hard time crisping up perfectly).
- Roast until dark brown and crisp underneath, ~20-25 minutes, and add dried cranberries to the baking sheet about 5 minutes before veggies are done.
- While the veggies are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together.
- Place veggies in a large serving bowl. Add in pecans and any more dried cranberries, if desired.
- Pour dressing over veggies and toss or serve on the side. Enjoy immediately.
Notes
- champagne vinegar
- Turn this into an entire meal by adding in apple chicken sausage!
- Substitute rice vinegar or red wine vinegar for champagne vinegar if necessary.
- Taste and adjust citrus dressing, add more honey if you prefer more sweetness.
- Prepare this in advance by cutting up all of the veggies and making the dressing. Before serving, roast veggies in oven so they are perfectly crispy and warm when you serve.
- Garnish with fresh thyme, if desired.
Nutrition Information
Show Details
Serving
0.5cup
Calories
273kcal
(14%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Fiber
10g
(40%)
Sugar
20g
(40%)
Vitamin C
136mg
(151%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 273kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Fiber | 10g | 40% |
| Sugar | 20g | 40% |
| Vitamin C | 136mg | 151% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
75 reviews
Excellent
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