Roasted Brussels Sprouts and Butternut Squash
User Reviews
4.8
Roasted Brussels Sprouts and Butternut Squash
Description
Roasting butternut squash cubes alongside halved and quartered Brussels sprouts in olive oil, salt, and pepper at a high temperature develops caramelized, crisp edges and tender interiors. Adding dried cranberries near the end of roasting brings a chewy, fruity element. The accompanying citrus dressing, made from fresh orange juice, Dijon mustard, champagne vinegar, olive oil, honey, salt, and pepper, adds a bright, tangy coating that enhances the natural sweetness of the vegetables.
Once roasted and dressed, the vegetables are tossed with chopped pecans, which contribute crunch and a subtle nutty flavor. This dish can serve as a flavorful side or, by adding apple chicken sausage as suggested in the notes, a complete meal. It pairs well with a variety of main dishes or can be enjoyed on its own as a vegetarian option.
The recipe can be made ahead by prepping the vegetables and dressing separately, roasting the vegetables shortly before serving to maintain crispness. Substitutions for vinegar and adjustments to the sweetness balance in the dressing allow tailoring the flavor. Garnishing with fresh thyme can add herbal notes.
Ingredients
- 1 butternut squash peeled, seeded and cubed into 1-inch cubes
- 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 pecans chopped
Citrus dressing:
- 1 Tbsp. orange juice fresh
- 1 Tbsp. Dijon mustard
- 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
- For a complete meal, consider adding apple chicken sausage.
- Champagne vinegar can be substituted with rice or red wine vinegar if needed.
- Adjust the sweetness of the citrus dressing by adding more honey to taste.
- Prepare vegetables and dressing in advance; roast vegetables just before serving for best texture.
- Fresh thyme garnish adds an extra herbal touch, if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
