Roasted Brussels Sprouts and Butternut Squash is a vibrant, healthy dish that perfectly encapsulates the essence of fall. With caramelized Brussels sprouts and sweet, nutty butternut squash, this recipe not only pleases the palate but also makes for a stunning centerpiece on any dinner table. The combination of textures and flavors creates a satisfying side dish that works beautifully for holiday gatherings or a simple weeknight dinner.
Why You Will Love This Recipe
This recipe is a winner for many reasons. First and foremost, the flavor profile is out of this world—earthy Brussels sprouts paired with the sweetness of roasted butternut squash creates a delicious contrast. The ease of cooking makes it accessible for both novice and seasoned cooks alike; simply toss the veggies with olive oil and seasonings, roast, and you’re done! Plus, it fits seamlessly into various dietary lifestyles—vegan, gluten-free, and paleo-friendly—making it a versatile addition to your meal rotation.
Tips and Tricks
- Cut Uniformly: Ensure that the Brussels sprouts and butternut squash are cut into similar sizes for even cooking. Halve the Brussels sprouts and cube the squash into 1-inch pieces.
- High Heat is Key: Roasting at a high temperature (around 425°F) enhances caramelization, giving the veggies a nice golden-brown color and deep flavor.
- Don’t Crowd the Pan: Spread the vegetables out on the baking sheet to allow them to roast rather than steam. If necessary, use two pans.
- Add Flavor: Experiment with seasonings like garlic powder, smoked paprika, or even a splash of balsamic vinegar for an extra flavor punch.
Make Ahead Tips
You can prep the Brussels sprouts and butternut squash a day in advance. Simply wash, cut, and store them in an airtight container in the refrigerator for up to 24 hours. You can also toss the veggies in olive oil and seasonings beforehand, which enhances the flavors. Roasted vegetables are best enjoyed fresh, so consume them within 3-4 days if stored in the fridge.
Recipe Variations
- Add Nuts: Toss in some walnuts or pecans for added crunch and flavor.
- Spice it Up: Incorporate spices like cayenne pepper or chili flakes for a touch of heat.
- Cheese Lover’s Delight: Sprinkle crumbled feta or goat cheese over the finished dish for a creamy texture.
- Herb Infusion: Fresh herbs like thyme, rosemary, or sage can elevate the dish’s aroma and taste.
How to Serve
Serve the roasted Brussels sprouts and butternut squash warm from the oven. For presentation, use a large serving platter and arrange the vegetables artfully. A sprinkle of fresh herbs or a drizzle of balsamic reduction can add a beautiful finishing touch. This dish pairs well with roasted meats or can stand alone as a hearty vegetarian option.
Pairing Suggestions
For drink pairings, consider a crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir. Complementary side dishes include quinoa salad, wild rice, or a simple green salad. If you’re looking for dessert, a warm apple crisp or pumpkin pie would beautifully round out the meal.
How to Store
Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze the roasted veggies for up to three months. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F until heated through, or use the microwave for a quicker option.
Equipment Needed
- Baking sheet: A large, rimmed baking sheet is ideal for roasting.
- Parchment paper (optional): For easy cleanup and to prevent sticking.
- Sharp knife and cutting board: Essential for chopping your veggies evenly.
Dietary Adaptations
This recipe is naturally vegan, gluten-free, and nut-free. To make it allergen-friendly, simply avoid adding nuts or cheese. You can also swap olive oil for avocado oil if you’re looking for a different flavor profile or have specific dietary restrictions.
Seasonal Adaptations
In the spring, you can swap roasted butternut squash for asparagus or peas for a lighter dish. In summer, add heirloom tomatoes to the mix, and in winter, consider adding root vegetables like carrots or parsnips to complement the Brussels sprouts.
Recipe FAQs
- Can I use frozen Brussels sprouts? Yes, but fresh Brussels sprouts yield better flavor and texture. If using frozen, adjust the cooking time as they may release more moisture.
- What can I substitute for butternut squash? Sweet potatoes or acorn squash are excellent alternatives.
- How long should I roast the vegetables? Typically, 25-30 minutes is ideal, but it can vary based on your oven and the size of the veggies.
How To Make Roasted Brussels Sprouts and Butternut Squash
Roasted Brussels Sprouts and Butternut Squash
Roasted Brussels Sprouts and Butternut Squash is a vibrant, healthy dish that perfectly encapsulates the essence of fall.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon smoked paprika (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables: Trim the ends of the Brussels sprouts and cut them in half. Peel and cube the butternut squash into 1-inch pieces.
- In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, pepper, and any additional seasonings you desire.
- Spread the vegetables evenly on a baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking. The veggies should be tender and caramelized.
- Remove from the oven and transfer to a serving dish. Garnish with fresh herbs if desired.
- Serve warm and enjoy!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 158Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 101mgCarbohydrates 15gFiber 5gSugar 3gProtein 4g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Roasted Brussels Sprouts and Butternut Squash is more than just a side dish; it’s a celebration of flavors and textures that can elevate any meal. Whether you’re serving it for a holiday gathering or a casual weeknight dinner, this recipe is sure to impress. With its variety of adaptations and easy preparation, it’s a dish that can be made time and time again, bringing warmth and joy to your table. Happy cooking!
