Description
A delicious and healthy side dish featuring roasted Brussels sprouts and butternut squash, perfect for any meal.
Ingredients
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons balsamic vinegar
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F.
- In a large bowl, combine the Brussels sprouts and butternut squash.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Toss until the vegetables are evenly coated.
- Spread the mixture in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove the baking sheet from the oven and drizzle the balsamic vinegar over the roasted vegetables.
- If desired, sprinkle with grated Parmesan cheese and return to the oven for an additional 5 minutes.
- Serve warm as a side dish.
Notes
- For added sweetness, toss in a handful of dried cranberries or raisins before serving.
- Experiment with different vegetables such as carrots or sweet potatoes for a unique flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg