Roasted Butternut Squash and Brussels Sprouts
Roasted Butternut Squash and Brussels Sprouts is a delightful side dish that combines the sweet, nutty flavor of butternut squash with the earthy crunch of crispy Brussels sprouts. This vibrant medley, roasted to perfection, fills your kitchen with an irresistible aroma and brings warmth to any meal. Whether for holiday gatherings or cozy weeknight dinners, this easy-to-make recipe will quickly become a family favorite, leaving everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 cups diced)
- 1 pound Brussels sprouts (halved)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into bite-sized cubes. Trim and halve the Brussels sprouts.
- In a large bowl, toss the squash and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer, ensuring they are not crowded.
- Roast in the preheated oven for 25-30 minutes until tender and caramelized, stirring halfway through for even cooking.
- Serve hot, either on plates or family-style from the tray.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg