Imagine a side dish so irresistible that it transforms ordinary vegetables into a culinary masterpiece. This roasted butternut squash and Brussels sprouts recipe is about to become your new obsession, turning even the most veggie-skeptical diners into true believers. With a perfect balance of caramelized edges, robust flavors, and nutritional powerhouse ingredients, this dish promises to elevate your meal from ordinary to extraordinary in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1 medium butternut squash, peeled and cubed
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 tsp thyme
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the vegetables: Trim the ends of the Brussels sprouts and slice them in half lengthwise. For the butternut squash, carefully peel the skin using a sharp vegetable peeler, then cut the squash into uniform 1-inch cubes to ensure even roasting.
- In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and dried thyme. Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure the vegetables are not overcrowded, which allows them to roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, use a spatula to flip and redistribute the vegetables to ensure even browning.
- The vegetables are done when they are golden brown, crispy on the edges, and tender when pierced with a fork. The Brussels sprouts should have caramelized edges, and the butternut squash should be soft and slightly caramelized.
- Remove from the oven and let the vegetables rest for 2-3 minutes. Transfer to a serving dish and adjust seasoning if needed. Serve hot as a delicious side dish.
Tips
- Size Matters: Cut vegetables into uniform sizes to ensure even roasting and consistent caramelization.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overcrowding leads to steaming instead of roasting.
- High Heat is Key: The 425°F temperature helps create those delicious crispy edges and brings out the natural sweetness of the vegetables.
- Oil and Seasoning Technique: Toss vegetables in oil and seasonings in a large bowl before spreading on the baking sheet for maximum flavor coverage.
- Midway Flip: Always rotate your vegetables halfway through cooking to ensure even browning and prevent burning.
- Fresh is Best: Choose fresh, firm Brussels sprouts and a butternut squash with smooth, unblemished skin for optimal taste and texture.
Nutrition Facts
Calories: 154kcal
Carbohydrates: 16g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
