Roasted Brussels Sprouts and Butternut Squash
A deliciously easy side dish combining sweet butternut squash, caramelized Brussels sprouts, crunchy maple walnuts, and tart cranberries.
Ingredients
Vegetables
- 2 cups Brussels sprouts Nutritional powerhouses packed with vitamins K and C.
- 2 cups butternut squash Provides delightful sweetness.
For Roasting
- 2 tablespoons olive oil Heart-healthy oil for even roasting.
- 1 tablespoon pure maple syrup Adds a velvety glaze to the veggies.
- 1/2 teaspoon salt Enhances flavors.
- 1/4 teaspoon black pepper Adds a warming kick.
Add-Ins
- 1/2 cup walnut halves Adds crunch and nutty flavors.
- 1/4 cup dried cranberries Contributes sweetness and a pop of color.
- 1 tablespoon balsamic vinegar (optional) Adds an extra zing.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the halved Brussels sprouts and cubed butternut squash.
- Drizzle with olive oil, sprinkle the maple syrup, salt, and black pepper, then toss to combine.
- Transfer the vegetable mixture to the prepared baking sheet, spreading them out evenly.
Roasting
- Roast in the oven for about 20 minutes.
- After 20 minutes, add the walnut halves and toss with the veggies.
- Return to the oven and roast for an additional 5-7 minutes until golden and caramelized.
Final Touch
- Toss the roasted veggies with dried cranberries and balsamic vinegar (if using).
- Garnish with fresh parsley before serving.
Notes
Allow to sit for a few minutes before serving to let flavors settle. Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 250mgFiber: 5gSugar: 8g
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