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
BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS
"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
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 SPROUTS AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE
Crispy, caramelized and slightly bitter Brussels sprouts, sweet butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the my most popular side dish recipes. Perfect for Thanksgiving Day and the holiday season! For further instruction, watch the recipe video below.
Provided by Laura / A Beautiful Plate
Categories Vegetable Side Dishes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
- Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
- Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
- In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
- Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.°
Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 35 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 560 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 12 g
ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS
This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!
Provided by MIDWESTCINCY
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
- Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven until tender, about 25 minutes.
Nutrition Facts : Calories 137 calories, Carbohydrate 14.6 g, Fat 8.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 69.1 mg, Sugar 7.6 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 ACORN SQUASH & BRUSSELS SPROUTS
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts., Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted., Sprinkle vegetables with pecan mixture; gently toss to combine.
Nutrition Facts : Calories 300 calories, Fat 24g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
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
BALSAMIC HERB SHEET PAN ROASTED VEGETABLES
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.
Provided by Monique of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Paleo Friendly Side Dish Vegan Vegetarian
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
- Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
- Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g
WINTER VEGETABLE SALAD WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS, AND BEETS
Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a great recipe for a cold Winter night! It's also a perfect and festive side dish for the holidays, such as Thanksgiving and Christmas. This recipe is healthy, vegetarian, gluten-free, and packed with fiber!
Provided by Julia
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
- Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
- Add 2 beets to a medium-size saucepan filled with water. Bring to boil. Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 20 minutes. Remove from heat.
- Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool. When completely cooled, peel the beets and then dice them into small cubes.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
- Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.
- Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
- Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.
- Drizzle with the balsamic glaze.
Nutrition Facts : Calories 526 kcal, Carbohydrate 58 g, Protein 6 g, Fat 34 g, SaturatedFat 3 g, Sodium 47 mg, Fiber 9 g, Sugar 37 g, ServingSize 1 serving
MAPLE ROASTED BRUSSELS SPROUTS WITH BACON AND BUTTERNUT SQUASH
Steps:
- Preheat the oven to 400°F.
- Trim the steam of the Brussels Sprouts and cut them in half. Cut the Butternut Squash into bite-sized cubes. Cut the bacon into ~1-inch slices. If adding jalapenos, slice the jalapenos into small dials.
- Place all the ingredients, except the bacon, in a single layer on a baking sheet. Drizzle with olive oil, maple syrup, salt, pepper, and Italian seasoning. Mix the ingredients together to fully coat the sprouts and butternut squash. Add the bacon to the sheet pan.
- Roast in the oven until the Brussels sprouts are caramelized and crispy on the outside and the bacon is crispy, about 40 minutes. Make sure to stir the ingredients halfway through.
- Remove the Brussels Sprouts from the oven, drizzle with maple syrup (optional), and sprinkle with fresh ground pepper. Enjoy!
Nutrition Facts : Calories 194 kcal, ServingSize 1 serving
ROASTED BRUSSELS SPROUTS WITH BACON & BUTTERNUT SQUASH
From the robust holiday flavors of McCormick® Garlic Powder and Thyme Leaves, to the salty, crispy bacon, toasty, nutty pecans and sweet dried cranberries, this oven roasted brussels sprouts and squash recipe has a little bit of everything for everyone at your holiday table. Recipe created in partnership with Eric Stonestreet (@ericstonestreet).
Provided by McCormick
Categories Fruits and Veggies,Side Dishes,
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F. Spray large shallow baking pan with no stick cooking spray; set aside. Place Brussels sprouts and squash in large bowl. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt and pepper; toss to coat evenly. Spread in single layer on prepared pan.
- Roast 16 to 18 minutes or until tender and lightly browned, stirring halfway through cooking.
- Meanwhile, cook bacon in medium skillet on medium heat about 6 minutes or until crispy. Remove using slotted spoon and place on paper towels to drain. Add shallot to same skillet; cook and stir 2 minutes until softened and lightly browned. Stir in cranberries, vinegar and mustard until well blended. Transfer mixture to small bowl; set aside.
- Arrange roasted Brussels sprouts and squash on serving platter. Drizzle with cranberry balsamic glaze and toss gently to coat. Sprinkle with cooked bacon, toasted pecans, and crumbled blue cheese, if desired. Serve immediately.
- Test Kitchen Tip: For easier prep, look for pre-cut butternut squash in the produce section of your local grocery store. Cut into smaller, bite-size pieces, as needed.
Nutrition Facts : Calories 189 Calories
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