Roastedbrusselssproutsandbutternutsquash Recipes

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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

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 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

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

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