Description
Roasted brussels sprouts and butternut squash blend Mediterranean warmth with rustic winter charm. Caramelized vegetables drizzled with olive oil offer a perfect balance of savory and sweet, inviting you to savor each delectable bite.
Ingredients
Scale
Main Vegetables:
- 1 pound (454 grams) Brussels sprouts, trimmed and halved
- 3 cups (about 450 grams) butternut squash, peeled and cubed
Seasonings and Flavor Enhancers:
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon (optional, for a warm fall flavor)
- Salt and pepper to taste
Garnish and Additional Ingredients:
- ½ cup (60 grams) pecan halves
- ⅓ cup (50 grams) dried cranberries
Instructions
- Heat the oven to a scorching 400F (200C) to create a perfect environment for caramelizing vegetables and achieving a crisp exterior.
- Carefully slice the butternut squash into uniform cubes, discarding any tough skin. Meticulously clean Brussels sprouts, trimming the stem ends and removing any discolored or wilted outer leaves.
- Transfer the prepared vegetables into a spacious mixing vessel. Generously coat with olive oil, ensuring each piece is glistening and evenly distributed.
- Sprinkle a harmonious blend of garlic powder, smoked paprika, kosher salt, and freshly cracked black pepper over the vegetables. Gently toss to create a uniform seasoning coverage.
- Arrange the seasoned vegetables in a single, uncrowded layer on a parchment-lined baking sheet. The spacing allows for optimal heat circulation and caramelization.
- Roast in the preheated oven for 25-30 minutes, rotating the baking sheet midway to guarantee even browning. Look for a golden-brown exterior and tender interior.
- Once roasted to perfection, remove from the oven. Enhance the dish with a delicate shower of fresh thyme or rosemary leaves, adding an aromatic finishing touch before serving.
Notes
- Check squash size carefully to ensure even cooking, cutting into uniform 1-inch cubes helps roast perfectly.
- Line baking sheet with parchment paper or silicone mat to prevent sticking and make cleanup easier.
- Avoid overcrowding vegetables on baking sheet – use two sheets if needed to maintain crispy texture.
- Customize seasonings based on dietary preferences: try cumin for warmth, nutritional yeast for vegan cheesy flavor, or cayenne for heat.
- Swap olive oil with avocado oil for higher heat tolerance and different nutritional profile.
- Keep leftover roasted vegetables in airtight container for up to 4 days, perfect for quick meal prep or adding to salads.
- Enhance protein content by adding roasted chickpeas or chopped nuts during last 10 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg