Roasted Brussels sprouts and butternut squash is a delicious and healthy dish that combines two popular and nutritious vegetables. Brussels sprouts are loaded with vitamins, minerals, fiber, and antioxidants. They are a member of the cruciferous vegetable family, which also includes broccoli and kale.
Winter squashes like butternut squash are rich in fiber, potassium, and vitamin A. The vegetables must first be cleaned, trimmed, and diced into bite-sized pieces before preparing for roasting with butternut squash and Brussels sprouts.
After that, they mix with olive oil, salt, pepper, and any additional flavors, like garlic, thyme, or rosemary, if you so like. Then, the veggies are placed on a baking sheet in a single layer and roasted in a preheated oven until they are soft and have developed a caramelized coating.
The meal of roasted Brussels sprouts with butternut squash is flexible and may make with a variety of tastes and ingredients as a side dish or as a main course. It is a wonderful way to consume more vegetables while also enjoying a tasty and wholesome supper.
Also, Butternut squash is a popular fall and winter veggie that tastes great and is good for you when it’s steamed. It contains numerous minerals. Steamed butternut squash is a popular winter and fall veggie that tastes better and is better for you.
Page Contents
Recipe of Roasted Brussels Sprouts and Butternut Squash
Butternut squash and Brussels sprouts are two vegetables that benefit greatly from roasting, which is one of the best ways to bring out their sweetness. They combine to create a flavorful and tasty side dish that goes great with any fall or winter supper.
| Prep Time | Cook Time | Total Time | Servings |
| 10 Minutes | 40 Minutes | 50 Minutes | 6 |
Ingredients for Roasted Brussels Sprouts and Butternut Squash
- kosher salt
- 6 sprigs of fresh thyme
- fresh black pepper, to taste
- 16 ounces brussels sprouts, halved
- 2 tablespoons of extra virgin olive oil
- 16 ounces butternut squash, peeled and diced 3/4-inch
Instructions for Roasted Brussels Sprouts and Butternut Squash
- Set the oven to 425 °F
- Put some oil on a sizable sheet pan
- Brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt, and pepper are combined in a large dish before being placed in a single layer on the baking sheet
- Bake the vegetables for 40 minutes, or until they are roasted and soft. Produces 4 cup
Serving Suggestions
Here are some ideas for serving this delicious dish:
A variety of recipes taste great with roasted butternut squash and Brussels sprouts as a side dish. It goes great with grilled steak, baked fish, or roasted chicken. This dish’s savory and sweet flavors go nicely with a range of proteins.
Butternut squash and Brussels sprouts can also use as the foundation of a salad. The roasted vegetables should combine with some mixed greens, cherry tomatoes, and feta cheese crumbles. A balsamic vinaigrette dressing drizzle and your salad are delicious and nutritious.
Brussels sprouts and roasted butternut squash are two more delicious pizza toppings. The roasted vegetables should add to your preferred pizza crust. You may create a special and mouthwatering pizza by adding mozzarella cheese, red onion, and bacon as toppings.
Roasted Brussels Sprouts and Butternut Squash Recipe Notes and Tips
- Make sure the oil is well distributed over the squash and sprouts. They will get more evenly crispy as a result
- The vegetables should arrange on the baking sheets in a single layer. They will steam instead of roast if they pack too closely together
- To ensure consistent cooking, roast the vegetables in a fully preheated oven
Nutritional Information:
This recipe makes about 4 servings. Here’s the nutritional breakdown per serving:
- Sugars: 9g
- Protein: 5g
- Total Fat: 7g
- Calories: 174
- Sodium: 332mg
- Dietary Fiber: 8g
- Cholesterol: 0mg
- Saturated Fat: 1g
- Total Carbohydrates: 28g
Health Advantages of Roasted Brussels Sprouts and Butternut Squash
In addition to being a delicious and filling side dish, roasted Brussels sprouts, and butternut squash are also rich in nutrients that have several health advantages. The following are some of the health advantages of roasting butternut squash and Brussels sprouts:
Full of Fiber
Both butternut squash and Brussels sprouts are rich in fiber, which is crucial for preserving digestive health. A diet rich in fiber can also help decrease cholesterol levels and manage blood sugar levels.
Along with this, butternut squash Brussels sprouts are a great way to inject life and freshness into monotonous Brussels sprouts. Butternut squash’s sweetness and Brussels sprouts’ savory characteristics combine to create a novel side dish that will tantalize your palate and keep you full. Also, it may prepare in just 30 minutes.
Few Calories
Roasted butternut squash and Brussels sprouts are ideal dishes for anyone wanting to lose weight or maintain a healthy weight because they are low in calories. This dish is rich in nutrients, giving the body the vitamins and minerals, it needs without adding extra calories.
Rich in Vitamins and Minerals
A good source of vitamin C, vitamin K, and folate is brussels sprouts. On the other side, butternut squash is a great source of potassium, and vitamins C, and A. These vitamins and minerals support strong bones, clear vision, and a strong immune system.
Rich in Antioxidants
Brussels sprouts and butternut squash are both rich sources of antioxidants, which protect the body from the cellular damage caused by free radicals. Antioxidants have been demonstrated to reduce the risk of chronic diseases like cancer and heart disease.
Qualities that Reduce Inflammation
Both butternut squash and Brussels sprouts have anti-inflammatory qualities that aid in reducing inflammatory responses in the body. Many health issues, including arthritis, diabetes, and heart disease, have been related to chronic inflammation.
Along with this, the perfect savory and sweet find in the creamy soup with a lovely texture makes of butternut squash and sweet potato.
Promotes Brain Health
Carotenoids and vitamin A found in abundance in butternut squash improve the health of the brain. The maintenance of memory and good brain function depends on vitamin A. Carotenoids have connections to better memory and a lower incidence of dementia.
Conclusion
Roasted butternut squash and Brussels sprouts are not only tasty but they are also loaded with health benefits. Even the pickiest diners will like the sweet and savory flavor that these two vegetables together provide. These vegetables have a soft and somewhat caramelized texture after bake, which brings out their inherent sweetness.
This dish is not only flavorful but also rich in important vitamins, minerals, fiber, and antioxidants that promote general health and well-being. Regular consumption of roasted butternut squash with Brussels sprouts may promote a healthy weight, support a healthy digestive system, and reduce the risk of chronic diseases.
Butternut squash and Brussels sprouts can use in a variety of dishes, such as soups, salads, grain bowls, pizza toppings, and side dishes. This dish is a great addition to any meal rotation, whether you are preparing it for a large group of people or just yourself.
In conclusion, roasted butternut squash with brussels sprouts is a delicious and wholesome side dish that will please both your taste buds and your body. Try this recipe right away to see how easy it is to add more vegetables and nutrients to your diet.
FAQs
Set the oven to 400 degrees F and prepare the butternut squash and Brussels sprouts for roasting. Trim the ends off of Brussels sprouts and slice the butternut squash into small pieces. Season the vegetables with salt, pepper, and olive oil before spreading them out in a single layer on a baking sheet. The vegetables should be roasted for about 25 to 30 minutes, or until they are tender and lightly browned.
If stored in an airtight container, extra roasted Brussels sprouts and butternut squash can last up to four days in the refrigerator. Just cook the vegetables in a hot oven or microwave.
You can freeze roasted butternut squash and Brussels sprouts. Before putting the cooked vegetables in a freezer-safe container, let them cool to room temperature. three months Vegetables need to defrost in the refrigerator for at least one entire night before being heated in the oven or microwave.
Yes, you may make this recipe with frozen butternut squash and Brussels sprouts. To achieve equal cooking, it is best to defrost the vegetables before roasting them.
You can include other veggies in this recipe, such as red onions, sweet potatoes, or carrots. To ensure equal roasting, cut the vegetables into small, uniform pieces and adjust the cooking time accordingly.