Brussels Sprouts And Butternut Squash Bake Recipes

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MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH



Maple Roasted Brussel Spouts and Butternut Squash image

Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 7

1 pound brussels spouts (ends trimmed, sliced in half)
1 pound butternut squash (peeled, seeded, and cubed)
3 tablespoons olive oil
4 tablespoons real maple syrup (divided)
salt and pepper
1 cup whole pecans
1/2 cup dried cranberries

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
  • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
  • Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.

Nutrition Facts : Calories 310 kcal, Carbohydrate 35 g, Protein 5 g, Fat 19 g, SaturatedFat 2 g, Sodium 24 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Roasted Brussels Sprouts and Butternut Squash image

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

Provided by Gina

Categories     Side Dish

Time 50m

Number Of Ingredients 6

kosher salt
2 tablespoons extra virgin olive oil
16 ounces brussels sprouts (halved)
16 ounces butternut squash (peeled and diced 3/4-inch)
6 sprigs fresh thyme
fresh black pepper (to taste)

Steps:

  • Preheat oven to 425°F. Spray a large sheet pan with oil.
  • In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
  • Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4.8 g, SaturatedFat 0.5 g, Sodium 22 mg, Fiber 5 g, Sugar 3 g

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS



Brussels Sprouts with Butternut Squash and Pomegranate Seeds image

"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 8

1 large butternut squash (about 2 1/2 pounds)
2 pounds Brussels sprouts (about 5 cups)
4 red onions, quartered
1/2 cup olive oil
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1/4 cup pomegranate molasses
1 cup pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
  • Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
  • Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
  • Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE



Roasted Brussels Sprouts, Butternut Squash, and Cranberries Recipe image

Dried cranberries and toasted pecans bring out the amazing flavor of these roasted Brussels sprouts and butternut squash. This is easy and delicious!

Provided by Diana Rattray

Categories     Dinner     Side Dish

Time 40m

Yield 8

Number Of Ingredients 8

1 pound butternut squash
3 to 4 cups Brussels sprouts
1 medium onion
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Optional: 1/4 teaspoon garlic powder
1/2 cup pecan halves
1/2 cup dried cranberries

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
  • Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
  • Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
  • Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
  • Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
  • Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
  • Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
  • Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
  • Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
  • Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 10 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND APPLE



Roasted Brussels Sprouts, Butternut Squash and Apple image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 14

For the brussels sprouts:
1 1/2 cups brussels sprouts, trimmed, halved
2 cups butternut squash, peeled and cut into 1-inch asymmetrical chunks
2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
1 shallot, cut crosswise into 1/4-inch slices
2 tablespoons olive oil
5 fresh sage leaves
Salt and freshly ground pepper
1/2 tablespoon maple syrup
For the walnuts: (purchased candied walnuts may be substituted)
6 cups vegetable oil
6 ounces walnut halves
2 cups confectioners' sugar
kosher salt

Steps:

  • Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
  • For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature.
  • In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners' sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
  • Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days.
  • To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash image

These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 30m

Yield 4

Number Of Ingredients 7

2 cups Brussels sprouts, halved
2 cups cubed butternut squash
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
  • Roast in the preheated oven until golden and crispy, about 25 minutes.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 234.3 mg, Sugar 2.7 g

BRUSSELS SPROUTS-SQUASH CASSEROLE



Brussels Sprouts-Squash Casserole image

Creamy and comforting casserole, adapted from Laurel's Kitchen (Handbook to vegetarian cookery and nutrition). Suggested as a main dish but also a great holiday side dish (say, for Thanksgiving dinner). The original recipe calls for margarine instead of butter. Tip: When adding the milk to make the sauce, make sure that the milk is at room temperature or even slightly warmed, and be sure to add it *slowly*. This really makes a difference in how the sauce thickens up.

Provided by Cinizini

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb Brussels sprout
1 1/2 cups winter squash, cubed (I use butternut)
1 onion, minced
1 cup chopped celery
1/4 cup butter
1/4 cup whole wheat flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon marjoram
1 dash pepper
1 dash nutmeg

Steps:

  • Preheat oven to 350°F Grease an 8" x 8" baking dish and set aside.
  • Clean and trim brussels sprouts. Cut large ones in half. Score each with an "x" underneath to help with even cooking.
  • Steam brussels sprouts and squash separately until just tender. (Note: to save a pot, I started steaming the squash and then added the sprouts to the top of the same pot when the squash was half done and steamed them together; that worked out fine). Set squash and sprouts aside.
  • While squash and sprouts cook, chop onion and mince celery. Saute onion in butter/margarine. Add milk and spices slowly, stirring to keep mixture smooth. Bring sauce to the boil, then remove from heat and taste to adjust seasonings if needed.
  • In the 8" x 8" greased baking dish, arrange the squash cubes on bottom. Next, make an even layer of the brussels sprouts. Then, sprinkle the chopped celery over the top, pour the sauce over the whole thing and finish with a sprinkling of nutmeg.
  • Bake in the 350F oven for 30 minutes or until the top is slightly browned (well, to your liking) and the sauce is bubbly.

Nutrition Facts : Calories 276.3, Fat 16.8, SaturatedFat 10.3, Cholesterol 47.6, Sodium 479.2, Carbohydrate 26.5, Fiber 5.3, Sugar 4.6, Protein 8.9

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Roasted Brussels Sprouts and Butternut Squash image

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

2 cups Brussels sprouts, trimmed and cut in half
2 cups butternut squash, peeled, seeded and cut into cubes
2 tablespoons olive oil
2 tablespoons maple syrup
2 garlic cloves, peeled and chopped fine

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

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From naturalgrocers.com


EASY OVEN ROASTED BRUSSEL SPROUTS - MOM ON TIMEOUT
2019-11-15 Instructions. Preheat oven to 400F. Place the Brussels sprouts, squash, and apples on a large baking sheet. Drizzle with olive oil. Sprinkle chili powder and cinnamon over the top. Use your hands to toss everything together making sure to evenly coat the fruit and veggies.
From momontimeout.com


MAPLE ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
2021-11-08 Ingredients. Copy to clipboard. Copy to clipboard. 1 lb. fresh brussels sprouts, trimmed and halved lengthwise. 1 lb. butternut squash, peeled, seeded and chopped into 1-inch cubes (approx. 2 and ½ cups) 3 tablespoons olive oil. 3 tablespoons maple syrup. 1 teaspoon cinnamon. ¾ teaspoon salt.
From aheadofthyme.com


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