Roasted Butternut Squash and Brussels Sprouts

why make this recipe

Roasted Butternut Squash and Brussels Sprouts is a delightful dish that celebrates the flavors of fall and winter. This recipe brings together the creamy sweetness of butternut squash and the slightly bitter crunch of Brussels sprouts, creating a well-balanced and nutritious combination. The roasting process enhances the natural sugars in the vegetables, making them tender and adding a wonderful caramelized flavor. Plus, it’s a great way to get more vegetables into your diet while enjoying a hearty and satisfying meal.

This dish is perfect for various occasions. Whether you’re hosting a dinner party, preparing a family meal, or wanting a simple weeknight side dish, roasted butternut squash and Brussels sprouts fits the bill. Drizzled with balsamic vinegar and topped with pomegranate seeds, it has an elegant appearance that can impress your guests. On top of that, it’s very easy to make, allowing even the busiest person to enjoy this healthy dish.

Additionally, it can serve as a fantastic base for a nutritious vegetarian meal when paired with grains like quinoa or brown rice. This versatility makes it a wonderful addition to your recipe collection. Also, with the bright colors of the squash and sprouts, this dish adds a pop of color to your table, making mealtime more inviting.

how to make Roasted Butternut Squash and Brussels Sprouts

Ingredients

To prepare this beautiful and tasty dish, you will need the following ingredients:

• 1 medium butternut squash, peeled and diced
• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup pomegranate seeds
• Optional: chopped fresh herbs (like thyme or rosemary)

These ingredients are simple and easy to find. Butternut squash is often available in grocery stores year-round. Brussels sprouts are popular during the colder months, so they should be easy to get when they are in season. The fresh herbs are optional but can add extra flavor if you have them on hand.

Directions

Making roasted butternut squash and Brussels sprouts is a straightforward process. Just follow these simple steps:

1. Preheat the oven to 400°F (200°C): Before starting, ensure your oven is ready to go. This temperature allows the vegetables to roast perfectly, creating a crispy outside while keeping the inside tender.

2. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and balsamic vinegar until evenly coated: Using olive oil helps to enhance the flavor of the vegetables while allowing them to roast evenly. Make sure everything is mixed well so that each piece is coated.

3. Spread the vegetables in a single layer on a baking sheet: This ensures that each piece of squash and Brussels sprouts gets enough heat for proper roasting. If you overcrowd the baking sheet, the vegetables may steam instead of roast.

4. Roast in the oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through: Check the vegetables halfway through cooking and give them a good stir to ensure nothing burns and that everything cooks evenly.

5. Remove from the oven and toss with pomegranate seeds before serving: The pomegranate seeds add a fresh burst of flavor and a lovely crunch, while also making the dish look more appealing.

6. Garnish with fresh herbs if desired: If you’re using herbs like thyme or rosemary, sprinkle some on top before serving. Fresh herbs can brighten the dish and elevate the flavors.

how to serve Roasted Butternut Squash and Brussels Sprouts

Serving Roasted Butternut Squash and Brussels Sprouts is quite simple. Here are some ideas to make it even more enjoyable:

• As a Side Dish: Serve it alongside your favorite protein, such as roasted chicken, grilled salmon, or a hearty vegetarian option like lentil loaf. The combination of flavors will complement each other beautifully, making the meal more satisfying.

• As a Main Dish: For a vegetarian meal, serve it over a bed of quinoa or brown rice. You can add a sauce or dressing on top to enhance the flavors. This makes for a filling and nutritious lunch or dinner.

• In a Salad: Combine the roasted vegetables with leafy greens, nuts, and a light vinaigrette for a delicious salad. You can top it with cheese for added richness if you desire.

• Garnished and Beautiful: Don’t forget to plate it nicely! Use a large serving bowl and sprinkle some extra pomegranate seeds or chopped herbs on top for a burst of color.

This dish can be enjoyed warm or at room temperature, making it suitable for gatherings, picnics, and potluck events.

how to store Roasted Butternut Squash and Brussels Sprouts

Storing leftover Roasted Butternut Squash and Brussels Sprouts is easy. Here’s how to keep it fresh for later enjoyment:

• In the Refrigerator: Allow the roasted vegetables to cool down to room temperature. Then, place them in an airtight container. They can be stored in the refrigerator for about 3-5 days.

• Reheating: When you’re ready to enjoy the leftovers, reheat them in the oven at 350°F (175°C) until warm. You can also microwave them, though this may reduce the crispiness.

• Freezing: If you need to store them for a longer period, you can freeze the roasted vegetables. Spread them on a baking sheet and freeze them for a couple of hours until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be kept in the freezer for up to three months. However, keep in mind that freezing may alter the texture slightly upon reheating.

• Use in Other Dishes: You can also toss leftover roasted butternut squash and Brussels sprouts into soups, pasta dishes, or omelets to make quick meals.

tips to make Roasted Butternut Squash and Brussels Sprouts

Here are some helpful tips to enhance your Roasted Butternut Squash and Brussels Sprouts:

• Uniform Size: Cut the butternut squash and Brussels sprouts into similar-sized pieces. This ensures that everything cooks evenly and finishes at the same time.

• Experiment with Seasoning: While salt, pepper, and balsamic vinegar are delicious, feel free to play around with flavors! Consider adding garlic, onion powder, or spices like smoked paprika, cumin, or chili powder for a different twist.

• Don’t Overcrowd the Pan: As mentioned earlier, make sure to spread the vegetables in a single layer on your baking sheet. Overcrowding can result in steaming rather than roasting, which can affect the final texture and flavor.

• Try Different Oils: Olive oil is great, but you can also use avocado oil or melted coconut oil for a different flavor profile.

• Add Crunch: For even more texture, try adding nuts like walnuts or pecans during the last few minutes of roasting. This will give the dish a satisfying crunch and flavor.

• Add a Sweet Touch: If you like a little sweetness, consider adding a drizzle of maple syrup before roasting. This will caramelize nicely and enhance the sweetness of the butternut squash.

variation

There are several ways you can customize your Roasted Butternut Squash and Brussels Sprouts to suit your taste. Here are a few variations:

• Add Other Vegetables: Mix in other root vegetables such as carrots, parsnips, or sweet potatoes. They will roast well along with the squash and Brussels sprouts.

• Cheesy Option: For a cheesy flavor, sprinkle some grated Parmesan or feta cheese over the vegetables during the last few minutes of roasting.

• Spicy Kick: If you enjoy spicy food, add a pinch of red pepper flakes or drizzle with hot sauce before serving to give the dish a nice kick.

• Add Dried Fruits: Instead of pomegranate seeds, you could toss in dried cranberries or raisins for extra sweetness.

• Herb Variations: Try different herbs depending on the season or your preference. Sage, oregano, or parsley can add new flavor dimensions to your dish.

These variations can help keep your meals interesting and make it feel like a new dish every time you prepare it.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, you can use frozen Brussels sprouts, but they may have a softer texture when roasted compared to fresh ones. If using frozen sprouts, do not thaw them before roasting; just toss them directly in with the other ingredients and adjust the roasting time accordingly, as they may take a bit longer to cook.

Can I prepare this dish in advance?

Yes! You can prep the vegetables and toss them with the oil and seasonings ahead of time and store them in the refrigerator for up to 24 hours before roasting. When you’re ready to eat, simply roast them as per the instructions.

What can I substitute for balsamic vinegar?

While balsamic vinegar provides a unique flavor, you can substitute it with red wine vinegar or apple cider vinegar. For a sweeter taste, you could also use a bit of maple syrup mixed with a mild vinegar.

By following these simple steps and tips, you can create a delicious dish of Roasted Butternut Squash and Brussels Sprouts that will impress everyone at your table. Enjoy experimenting with flavors and garnishes to make it your own!

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