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
ROASTED BRUSSEL SPROUTS WITH BUTTERNUT SQUASH RECIPE - (3.4/5)
Provided by BobN
Number Of Ingredients 13
Steps:
- ROASTED BRUSSEL SPROUTS: Preheat oven to 400°F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, 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 onto a foil-lined baking sheet, cut side down, and roast in the oven at 400°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. ROASTED BUTTERNUT SQUASH: While the Brussel sprouts are roasting, start preparing the butternut squash. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake at 400°F 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 - that's what I did. ASSEMBLY: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired - do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
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