MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH
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
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 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
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
"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
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
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
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 14
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
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
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
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
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
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
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