Roasting Brussels Sprouts with butternut squash brings new meaning to the phrase “Eat your veggies.” Yes, please, I will!
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Raise your hand if you have mistakenly called brussels sprouts Brussel sprouts. Guilty as charged. The best way to remember is to understand that brussels sprouts originated in Brussels, Belgium. And if you still forget, it’s okay. You can eat them anyway. Oh, and we no longer capitalize that ‘B’. I don’t know why; probably for the same reason we don’t capitalize the ‘F’ in french fries. Moving on…
I once grew brussels sprouts in my garden, and I have to tell you, they are one of the most beautiful plants. They look like tiny cabbages blooming on long stalks. It’s really impressive. Unfortunately, I love brussels sprouts so much that I can never grow enough to satisfy me. I know, right? What a problem to have.
Growing butternut squash is another story. Squash, in general, tends to grow prolifically, and many gardeners end up with a ridiculous yield at harvest time. No complaints, though. Too much is better than too little! Enough about gardening—all you need for this recipe is one small butternut squash and 1 1/2 pounds of brussels sprouts. You can get them at the store, the farmers’ market, or your own garden.
Roasting vegetables has become my new passion in the kitchen, especially when I am trying to think of a fun side to have with dinner. I don’t know why, but years ago I never roasted vegetables. It wasn’t the thing, but now it is, and I am so thankful for it. I truly enjoy vegetables more now because of the roasting method. It crisps up the veggies and brings out the sweetness in any vegetable you use. Butternut squash and brussels sprouts turn out exceptionally well when roasted.
Are Roasted Brussels Sprouts and Butternut Squash Healthy?
Roasted brussels sprouts and butternut squash are an excellent way to get more veggies into your life; however, on a side note, butternut squash is technically a fruit, though it is often lumped in with vegetables. It is a healthy choice, regardless. Brussels sprouts are high in fiber and rich in vitamins and minerals that may reduce inflammation and offer support for a healthy immune system. Butternut squash is loaded with essentials, like vitamin A, fiber, and potassium, all of which support healthy hair, skin, and blood pressure.
I love this recipe since it is diet friendly for most people. It’s gluten- and dairy-free, and perfect for the vegan lifestyle. To make it even healthier, you could replace the syrup with all-natural, local honey.
The secret to the sweetest Roasted Brussels Sprouts and butternut squash
You may have guessed it, but maple syrup is the secret to a great dish. As mentioned, you can replace the syrup with honey, if you prefer. Either way, the sticky sweetness that goes onto the brussels sprouts and butternut squash leaves them with a crispy, sweet coating after cooking. If you leave it out altogether, you will still yield a delicious roasted dish (and make it keto friendly); however, the maple syrup brings it to another level. Veggies have never tasted so good.
INGREDIENTS
- 1 small butternut squash, peeled and cut into ½-inch cubes
- 1 ½ pounds brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, plus more as needed
- 1 teaspoon Kosher salt, divided
- Ground black pepper, to taste
- 4 tablespoons maple syrup, plus more for drizzling
- ½ cup dried cranberries
- ½ cup pumpkin seeds
INSTRUCTIONS
Preheat
Get your oven ready for roasting by heating it to the right temperature.
Season & Spread
Coat the butternut squash in oil and seasonings, then spread it out on a pan for perfect roasting.
Season & Arrange
Do the same with the brussels sprouts, placing them cut-side down on the pan.
Roast
Let the veggies roast until they’re golden and tender.
Glaze
Add a sweet touch with maple syrup and give them a final roast for that caramelized finish.
Toss & Serve
Mix with cranberries and seeds, then drizzle with more syrup before serving.
Devour!
FAQs & Tips
There’s no need to waste your roasted butternut squash and brussels sprouts. Package them in an airtight container and store them in the fridge for up to five days. You can also freeze the mix in the same type of container for up to six months. To reheat, place the veggies on a roasting pan and warm in a 350°F oven for about 15 minutes. If frozen, defrost first, then heat them in the same way.
You certainly can! I think pumpkin seeds are easy to eat with this dish and allow the brussels sprouts and butternut squash to shine without overpowering them. While the crunch from the seeds is essential, you could replace them and still get that crunch with walnuts or sliced almonds; however, if you do so, the dish will no longer be nut-free. FYI, you could also use sunflower seeds.
Roasted veggies cook at a high heat and can easily burn if you aren’t careful. To avoid this, keep an eye on the vegetables as they cook. If they darken but still need some time, take the tray out and give the brussels sprouts and butternut squash a stir to flip them over. Roast a little longer until the other side is as dark as you like. Also, follow the steps and drizzle the syrup toward the end, as mentioned; drizzling too soon may cause burning.
Serving Suggestions
The roasted dish is so fantastic it easily makes a meal. Still, it’s also a great side to many dishes. I like to pair roasted brussels sprouts and butternut squash with crispy breaded chicken or baked Parmesan-crusted chicken. The saltiness of each with the sweetness of the vegetables is perfection. Roasted brussels sprouts and butternut squash make a nice light meal with a side of bread, such as buttermilk banana bread or yogurt banana bread. Almost anywhere you need a side, or any time you want, roasted brussels sprouts and butternut squash can step in.
Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 1 small butternut squash peeled and cut into ½ inch cubes
- 1 ½ pounds brussels sprouts trimmed and halved
- 2 tablespoons olive oil plus more as needed
- 1 teaspoon kosher salt divided
- ground black pepper to taste
- 4 tablespoons maple syrup plus more for drizzling
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Instructions
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Preheat your oven to 450°F, ensuring it’s hot and ready for roasting.
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Toss the butternut squash cubes with olive oil, half of the kosher salt, and black pepper on a large sheet pan. Spread them out to avoid crowding.
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On a separate sheet pan, mix the brussels sprouts with olive oil, the remaining salt, and black pepper. Arrange them cut-side down for even roasting.
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Roast the brussels sprouts for 15-18 minutes and the butternut squash for 22-25 minutes, or until they start to turn golden.
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Drizzle maple syrup over the vegetables and toss to coat. Return them to the oven for 5-8 minutes, watching carefully to prevent burning.
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Combine the roasted vegetables, dried cranberries, and pumpkin seeds in a large bowl. Add an extra drizzle of maple syrup, toss, and serve.
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DEVOUR!
Nutrition
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