Roasted Brussels Sprouts And Butternut Squash With Medjool Dates Food

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH MEDJOOL DATES

Steps:

• Preheat oven to 450°F.
• Slice Brussels sprouts in half, top to bottom. Place sprouts cut side down on baking sheet.
• Peel butternut squash, remove seeds, and chop squash into ¾" cubes. Place squash cubes on baking sheet with Brussels sprouts.
• Drizzle avocado oil over vegetables, and mix with your hands to evenly coat. Spread veggies out to cover entire sheet, then sprinkle with salt and pepper.
• Roast in the oven for 30 minutes, turning the vegetables twice during cooking.
• While the sprouts and squash are roasting, chop your dates into pea-sized pieces. Sprinkle the chopped dates over the vegetables when there's five minutes roasting time left.
• Remove from oven and set aside to cool slightly before transferring to a serving dish.
• Drizzle vegetables with the olive oil and toss to coat.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

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.

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS

Steps:

• Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
• Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
• Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
• Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

ROASTED BRUSSELS SPROUT & BUTTERNUT SQUASH SALAD

Steps:

• Step 1.
• Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
• Step 2.
• Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
• Step 3.
• Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
• Step 4.
• Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
• Step 5.
• Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.