Roasted Brussels sprouts is one of my favorite side dishes. But I also really like butternut squash. So one day I decided to roast them together along with a little sliced shallot, and a new favorite dish was born. If you like these vegetables, too, I think you’re really going to enjoy Roasted Brussels Sprouts & Butternut Squash.
One of the things I really like about this recipe is the colors. While I love Brussels sprouts, when they are roasted they lose their vibrant green appearance. However, the bright orange of the butternut squash makes the dinner plate a little more exciting, don’t you think? And the shallots add a subtle flavor that doesn’t overwhelm the other vegetables. If you’ve never cooked with shallot, it’s similar to onion and garlic, but with a milder flavor.
Another great thing about this recipe is your oven does most of the work. So you can leave it for 20 minutes while you prepare other dishes, give it a quick toss, then leave it again for another 15 or 20 minutes. And I’ve found that it really doesn’t matter if you cook it longer. Burnt Brussels sprouts taste delicious!
Yields 4 servings as a side dish
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed, seeds removed
- 1 shallot, cut crosswise and separated into rings
- 2 Tbsp. olive oil
- Salt and pepper, to taste
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper. Spread the vegetables on the baking sheet in a single layer.
- Drizzle the vegetables with the oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.
- Roast in the oven for 35 to 40 minutes until vegetables are fork tender and browned, stirring half way through.
How do you like to prepare Roasted Brussels sprouts? Please let me know in the comments!
Don’t forget to pin it for later!
And if you’re looking for may ways to enjoy Brussels sprouts, you may enjoy this Raw Brussels Sprouts & Apples Salad.
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Might be nice to have: