Autumn’s bounty is calling, and what better way to celebrate the season than with a vibrant and flavorful roasted Brussel sprout and squash recipe? This dish is not only incredibly delicious, but also incredibly easy to make, perfect for a quick weeknight dinner or a satisfying weekend meal. Forget everything you think you know about Brussel sprouts – this recipe transforms them into crispy, caramelized perfection. It's a healthy, homemade meal that's sure to become a new family favorite. Get ready for a burst of autumn flavors!
Ingredients:
- 1 pound Brussel sprouts, trimmed and halved (or quartered if large)
- 1 medium butternut squash, peeled, seeded, and cubed (about 1 pound)
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). While the oven heats, prepare your vegetables. Wash and trim the Brussel sprouts, removing any loose outer leaves. Halve (or quarter if large) them for even cooking. Peel, seed, and cube the butternut squash. Cut the red onion into wedges.
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Toss & Season: In a large bowl, combine the prepared Brussel sprouts, butternut squash, and red onion. Drizzle with olive oil, maple syrup, and sprinkle with thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated.
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Roast to Perfection: Spread the vegetables in a single layer on a large baking sheet. This ensures even roasting and crispy results. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. You’ll know they're ready when the Brussel sprouts are deeply browned and slightly crispy at the edges, and the squash is fork-tender.
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Serve & Enjoy: Remove the baking sheet from the oven and let the roasted vegetables cool slightly before serving. This simple yet delicious side dish is perfect alongside roasted chicken, pork tenderloin, or even on its own as a hearty vegetarian meal.
Tips for the Best Roasted Brussel Sprouts and Squash:
- Don't overcrowd the pan: Make sure your vegetables are in a single layer on the baking sheet for even cooking and maximum crispiness. If necessary, use two baking sheets.
- Adjust cooking time: Oven temperatures can vary, so keep an eye on your vegetables and adjust the cooking time as needed. You might need a few extra minutes depending on your oven and the size of your vegetables.
- Get creative with seasonings: Feel free to experiment with different herbs and spices. Rosemary, sage, or even a pinch of red pepper flakes would be delicious additions.
Variations:
- Add some nuts: Toasted pecans or walnuts would add a wonderful crunch and nutty flavor to this dish. Toss them in during the last 5-10 minutes of roasting.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little kick.
- Make it a complete meal: Add cooked chickpeas or lentils for extra protein and fiber.
Nutritional Information (per serving, approximate):
This recipe provides a good source of vitamins, fiber, and antioxidants. The exact nutritional values will vary depending on the size of your portions and the specific ingredients used. A rough estimate per serving is approximately 200-250 calories, with a moderate amount of carbohydrates, protein, and healthy fats. This makes it a great addition to a balanced and healthy diet.
This simple, delicious, and healthy recipe is perfect for those busy weeknights or when you want a flavorful and satisfying meal without spending hours in the kitchen. Enjoy this easy autumn feast!