Roasted Butternut Squash & Brussels Sprouts

We’ve spotlighted both brussels sprouts and butternut squash in our Ingredient Spotlight series, so it only made sense that we featured these two powerhouse ingredients together. I love roasted brussel sprouts, and the slight sweetness of butternut squash is a perfect pairing for our earthy sprouts. If you’ve done your prep earlier in the week of the vegetables, this can be made into a quick easy weeknight side dish to a protein (such as our seared and roasted pork chop). Tossed with a grain and a dressing, it can easily become a hearty and nutritious entree.

Roasted Brussel Sprouts & Butternut Squash

{serves 4}

Ingredients

• 1/2 lb. brussel sprouts
• 1/2 butternut squash (save the rest for another one of our recipes)
• 1 small white onion
• 2 tbs olive oil
• Seasonings: salt & pepper
• Optional seasonings: fennel seeds, thyme, oregano, cumin

Prep (can be done up to 5 days beforehand)

• Brussel sprouts: Trim stems; remove outer leaves; wash; and slice in half
• Butternut squash: Warm in microwave for about 3 to 5 minutes to soften skin; slice in half; remove seeds; peel off outer skin, and chop squash into 1/2 inch cubes
• Onion: Chop into 1/4 inch squares
• If prepping ahead of time, place all ingredients into airtight containers / bags. Since they’ll just be tossed together, they can all be placed into one container vs. separate

Make

1. Preheat oven to 400 degrees
2. Line baking sheet with parchment paper
3. Prep ingredients (directions above) if you haven’t already done so and place on baking sheet
4. Drizzle with olive oil
5. Add seasoning (I used about 1 tsp of salt, 1/4 tsp of pepper and about 3 sprigs of thyme in the photo above; if using other seasonings, aim for about 1/2 tsp)
6. Mix together with your hands directly on the baking sheet
7. Bake for 20 to 25 minutes (take out midway and shake the pan to redistribute ingredients)
8. After taking it out of the oven, sprinkle with more salt and pepper if needed