Roasted Brussels Sprouts & Butternut Squash bring together the best of autumn’s flavors in one delicious, hearty dish. The crispy Brussels sprouts, paired with tender, caramelized butternut squash, create a perfect balance of savory and sweet, enhanced by the warm spices of cinnamon and nutmeg.
- Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1/4 cup pomegranate seeds (for garnish, optional)
- Fresh thyme leaves (for garnish, optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts and butternut squash cubes with olive oil, garlic powder, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Spread the Brussels sprouts and squash mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the Brussels sprouts are crispy on the edges and the squash is tender, flipping the vegetables halfway through for even cooking.
- Drizzle with balsamic vinegar and toss gently to combine.
- Garnish with fresh thyme leaves and pomegranate seeds for a pop of color and flavor. Serve warm as a savory side dish or light main.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings
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