Butternut Squash and Brussels Sprouts
This roasted mix is easy and fits weeknight meals or holiday tables, bringing sweet squash and nutty Brussels sprouts together with caramelization.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- optional Fresh herbs for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and garlic powder.
- Spread the vegetable mixture on a baking sheet in a single layer.
Roasting
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, flipping halfway through.
- Drizzle with balsamic vinegar before serving and garnish with fresh herbs if desired.
Notes
To store, cool the roasted vegetables to room temperature before storing in an airtight container. Refrigerate for up to 4 days. Reheat in the oven or a hot skillet for crispiness, or microwave for quick warming.