Crunchy Brussels & Butternut Squash Delight Recipe

When fall’s golden hues paint the landscape, these crispy roasted brussels sprouts and butternut squash emerge as a delectable culinary treasure.

Seasonal vegetables dance with robust flavors, creating a harmonious side dish that captivates the palate.

Charred edges and caramelized surfaces promise a delightful texture in every bite.

Warm spices mingle with the natural sweetness of butternut squash, elevating this simple vegetable medley.

Rich olive oil coats each morsel, ensuring a perfect golden-brown finish.

The combination transforms ordinary vegetables into an extraordinary experience that beckons you to the table.

Prepare to savor a dish that celebrates autumn’s bountiful harvest.

Store Roasted Brussels Sprouts and Butternut Squash Like a Pro

• Let roasted vegetables sit at room temperature for 10-15 minutes after cooking to help them maintain optimal texture and prevent soggy results.
• Store leftover roasted Brussels sprouts and butternut squash in an airtight container for up to 4 days. Always keep them in the central part of the refrigerator to maintain consistent temperature.
• Revive cold roasted vegetables by spreading them on a baking sheet and warming at 350F for 8-10 minutes. This method restores crispiness and prevents mushiness during reheating.
• Freeze cooled roasted vegetables in sealed freezer bags for future meals. They'll stay delicious for 2-3 months and can be quickly reheated directly from frozen state, making meal prep a breeze.

FAQs

• Are Brussels sprouts good for health?

Brussels sprouts are nutrient powerhouses packed with vitamins K and C, fiber, and antioxidants. They support heart health, reduce inflammation, and help regulate blood sugar levels.

• How do I choose the best Brussels sprouts?

Look for firm, compact, bright green sprouts without yellow leaves or brown spots. Smaller sprouts tend to be sweeter and more tender compared to larger ones.

• Can I use frozen vegetables for this recipe?

Fresh vegetables are recommended for best texture and flavor. Frozen vegetables release more moisture and might not crisp up as well during roasting, potentially making the dish soggy.

• Why should I cut Brussels sprouts in half?

Cutting Brussels sprouts in half increases surface area for caramelization, allowing more edges to become crispy and golden brown. This technique enhances the overall flavor and texture of the roasted vegetables.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 220 kcal

Servings: 5

Everything in the Roasted Brussels Sprouts and Butternut Squash Mix

• Brussels Sprouts: Nutty green gems packed with nutrients, choose firm and bright green without blemishes.
• Butternut Squash: Sweet, creamy winter vegetable that roasts beautifully, select firm squash with smooth, matte skin.

• Olive Oil: Rich, smooth base for roasting that helps vegetables caramelize and develop deep flavors.
• Garlic Powder: Concentrated savory punch that adds instant depth without chopping fresh garlic.
• Smoked Paprika: Smoky, warm spice that brings complexity and subtle heat to the roasted vegetables.
• Salt: Enhances natural vegetable sweetness and helps create crispy exterior.
• Black Pepper: Adds gentle warmth and complements the earthy vegetable flavors.

• Fresh Thyme: Delicate herb with woodsy aroma that brightens roasted vegetables.
• Fresh Rosemary: Aromatic herb with pine-like notes that adds elegant herbal touch.

Tools to Make Roasted Brussels Sprouts and Butternut Squash

• Baking sheet: Large, flat pan for even roasting.
• Parchment paper: Non-stick liner prevents vegetables from sticking.
• Large mixing bowl: For tossing vegetables with oil and seasonings.
• Chef's knife: Sharp blade for cutting butternut squash and Brussels sprouts.
• Cutting board: Sturdy surface for safe vegetable preparation.
• Measuring spoons: For accurately portioning salt, pepper, and spices.

Prep & Cook: Roasted Brussels Sprouts and Butternut Squash

• Fire Up The Oven

Crank your oven to a toasty 400 degrees. This high heat will transform your veggies into crispy, caramelized delights.

• Chop and Prep

Slice butternut squash into bite-sized chunks and halve Brussels sprouts. Remove any sad-looking outer leaves to keep things looking fresh.

• Season and Coat

Toss vegetables in a splash of olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Mix until every piece is gloriously covered.

• Roast to Perfection

Spread your veggie mix onto a parchment-lined baking sheet. Ensure they’re in a single layer so each piece gets golden and crispy. Slide into the oven and roast for 25-30 minutes, giving them a flip halfway through to ensure even browning.

• Final Flourish

Pull out your beautifully roasted vegetables and shower with fresh thyme or rosemary. Serve hot and watch everyone dig in with excitement.

How to Add Flair to Roasted Brussels Sprouts and Butternut Squash

• Pat Brussels sprouts and squash completely dry before roasting to ensure maximum crispiness and prevent steaming.
• Prep vegetables up to 24 hours in advance and store in an airtight container in the refrigerator to save time during busy cooking days.
• This recipe is naturally vegan and gluten-free, making it perfect for guests with dietary restrictions. Ensure all seasonings are certified gluten-free.
• Experiment with different seasonings like za'atar, curry powder, or maple syrup for a sweet-savory twist. Try adding chopped nuts like pecans or sliced almonds for extra crunch and protein.
• Repurpose roasted vegetables in salads, grain bowls, or as a delicious pizza topping. They can be stored in the refrigerator for up to 4 days and quickly reheated in a skillet or oven.

How to Serve Roasted Brussels Sprouts and Butternut Squash

• Festive Feast Companion: Pair these roasted vegetables with herb-crusted roast chicken or grilled salmon for a complete, nutritious meal that delights the palate.
• Holiday Side Kick: Serve alongside traditional Thanksgiving turkey or Christmas ham to add a vibrant, colorful dimension to your festive plate with its rich, caramelized flavors.
• Grain Bowl Star: Transform the roasted vegetables into a hearty grain bowl by tossing them over quinoa or brown rice, topped with crumbled feta cheese and toasted pumpkin seeds for extra texture and protein.
• Brunch Brilliance: Nestle these roasted vegetables under a perfectly poached egg for a luxurious weekend brunch option that brings warmth and elegance to your morning plate.

Crispy Roasted Brussels Sprouts And Butternut Squash Recipe

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4.6 from 11 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Roasted Brussels Sprouts and Butternut Squash showcases autumn’s most beloved seasonal vegetables with a simple, delicious recipe. Crisp edges and caramelized surfaces highlight these complementary ingredients, creating a perfect side dish you can easily prepare at home.

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Ingredients

Scale 1x2x3x

• 3 cups (about 450 grams / 16 oz) butternut squash, peeled and cubed
• 1 pound (454 grams / 16 oz) Brussels sprouts, trimmed and halved
• 3 tbsps olive oil
• 2 tbsps maple syrup
• ½ cup (60 grams / 2 oz) pecan halves
• ⅓ cup (50 grams / 1.8 oz) dried cranberries
• ½ tsp garlic powder
• ½ tsp ground cinnamon (optional, for a warm fall flavor)
• Salt and pepper to taste

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Instructions

1. Preparation: Preheat oven to 400F (200C), creating an ideal roasting environment for transforming Brussels sprouts and butternut squash into caramelized delicacies.
2. Vegetable Preparation: Cube butternut squash, removing tough skin, and trim Brussels sprouts by discarding stem ends and wilted outer leaves, ensuring uniform, clean pieces.
3. Seasoning: In a large mixing bowl, drizzle olive oil over vegetables, then sprinkle garlic powder, smoked paprika, kosher salt, and black pepper, tossing thoroughly to coat each morsel evenly.
4. Roasting Setup: Spread seasoned vegetables across a parchment-lined baking sheet in a single, uncrowded layer, allowing maximum heat circulation and promoting optimal caramelization.
5. Cooking Process: Roast in preheated oven for 25-30 minutes, midway rotating the sheet to ensure consistent golden-brown coloration and tenderness throughout the vegetables.
6. Finishing Touch: Remove from oven and garnish with fresh thyme or rosemary leaves, adding an aromatic flourish that elevates the roasted vegetables’ complex flavor profile.

Notes

• Uniform Sizing: Cut vegetables into equal-sized pieces to ensure consistent cooking and prevent uneven roasting.
• Moisture Removal: Pat Brussels sprouts and butternut squash dry before seasoning to help achieve maximum crispiness and prevent steaming.
• Spacing Matters: Use a large baking sheet and spread vegetables in a single layer without overcrowding to promote proper caramelization and crispy edges.
• Seasoning Technique: Massage oil and spices directly onto vegetables to help seasonings adhere better and create more flavorful results.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 220
• Sugar: 8 g
• Sodium: 45 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 6 g
• Protein: 3 g
• Cholesterol: 0 mg