Roasted Brussel Sprouts With Butternut Squash Recipe 345 Food
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
Provided by Gina
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Spray a large sheet pan with oil.
- In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
- Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups
Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4.8 g, SaturatedFat 0.5 g, Sodium 22 mg, Fiber 5 g, Sugar 3 g
ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
- Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
- Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
- Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
- Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
- Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
- Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
- Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
- Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
- Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 10 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Two very different vegetables that make a great dish when roasted together. Try it, you might like it!!! When peeling the butternut squash, use a serrated peeler It makes it easier.
Provided by cookin mimi
Categories Low Protein
Time 45m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Combine the olive oil and garlic in a large bowl.
- Add Brussels sprouts and Butternut squash and toss to coat evenly.
- Pour in an even layer into an oven proof pan sprayed with cooking spray.
- Roast for 35-40 minutes until fork tender and carmelized.
- Remove from oven, drizzle with maple syrup while still hot.
- Sprinkle with salt, pepper,and sage to taste. Enjoy.
Nutrition Facts : Calories 89, Fat 4.7, SaturatedFat 0.7, Sodium 8.4, Carbohydrate 12.1, Fiber 1.6, Sugar 5.5, Protein 1.2
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ROASTED BUTTERNUT SQUASH AND BRUSSEL SPROUTS
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Reviews 3Category Side DishCuisine AmericanTotal Time 40 mins
- Preheat the oven to 425 degrees. Line 2 baking sheets with aluminum foil or parchment paper. In a large bowl, add butternut squash, toss with olive oil and 1 Tablespoon maple syrup, salt and pepper. Spread it out on one of the baking sheets. Add Brussel sprouts to the other baking sheet and toss with olive oil, salt and pepper.
- Roast butternut squash in the oven for 25 - 30 minutes or until the edges are brown and the center is tender. Add Brussel sprouts to the oven 10 minutes later, roasting them for about 15 - 20 minutes total, until crispy & tender. When butternut squash and brussel sprouts have roasted for about 30 and 20 minutes, respectively, and are done, remove them from the oven.
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- Trim the ends of the Brussels sprouts and cut in half. Peel the butternut squash and cut in bite size pieces (about 1 inch or 2.5 cm). Peel the garlic and cut in fine slices.
- Place the Brussels sprouts, butternut cubes and garlic on an oven tray. Add the olive oil, salt and pepper (to taste) and toss all ingredients together until well coated. Place a few fresh rosemary sprigs evenly on top.
- Place in the oven for 20 minutes until the vegetables are roasted and tender. Check with a fork. Leave 10 minutes longer if they need more roasting. Serve immediately
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