Description
This delightful recipe combines the earthiness of Brussels sprouts with the sweetness of butternut squash, resulting in a perfectly roasted dish that’s both sweet and savory.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and diced
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts and butternut squash.
- Drizzle the olive oil and maple syrup over the vegetables, then sprinkle with salt, black pepper, garlic powder, and thyme. Toss until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.
- If using, sprinkle the grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
- Remove from the oven and serve warm.
Notes
- Feel free to add other seasonal vegetables like carrots or sweet potatoes.
- For extra flavor, consider adding a splash of balsamic vinegar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
- Cholesterol: 0
Keywords: Brussels sprouts, butternut squash, roasted vegetables, sweet and savory, healthy side dish, fall recipes