Roasted Butternut Squash & Brussels Sprouts

4 December, 2015

Roasted Butternut Squash & Brussels Sprouts

My favorite fall veggies roasted with warm spices topped with crunchy pomegranate seeds.

Brussels Sprouts are a controversial veggie and have been for quite some time. While I never ate them boiled or steamed as a kid, these days I can't get enough of them roasted until they're crispy and the leaves are fall-apart tender. What's great about roasting brussels is that you don't need much: a little olive oil, salt, pepper & a hot oven is all it takes to turn plain old brussels into an edible and memorable dish. Another seasonal veggie I adore is butternut squash. It's naturally sweet, but when roasted, becomes the most heavenly healthy vegetable that doesn't taste healthy at all. 

When planning this months recipe, I wanted to share something that was going to be quick to prepare with high quality taste. Now that we're in full holiday mode and time is somehow disappearing more quickly, I understand the importance of getting delicious recipes on the table in the least amount of time. By combining roasted brussels sprouts with butternut squash, along with lots warm herbs, I found myself with a side dish that is totally main star worthy. The sprinkling of fresh pomegranate seeds, if I say so, totally take this dish over the edge. With every bite, you're getting spiced, sweet and savory flavors. The whole thing is addictive and comes together in less than an hour. If you're planning your Christmas dinner or attending a potluck and need a festive and crowd-pleasing dish, look no further. 

To really speed things up, you can buy pre-cut butternut squash and sprouts which will significantly cut the cooking time in half. For mine, I found pre-cut squash, but bought whole brussels and sliced them in halves and quarters. If you do buy pre-cut squash, I recommend dabbing the pieces of squash off with a paper towel first to make sure they're nice and dry (they'll roast better that way). 

Roasted Butternut Squash & Brussels Sprouts

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Gourmet Garden Lightly Dried Parsley
  • 1/2 tablespoon Gourmet Garden Lightly Dried Chili Pepper
  • 1 tablespoon Gourmet Garden Lightly Dried Ginger
  • 1 1/2 cups butternut squash slices
  • 1 1/2 cups brussels sprouts, halved or quartered 
  • seeds from 1 pomegranate 
  • salt, pepper to taste

Preheat oven to 400 degrees. In a large bowl, combine the olive oil, herbs, squash and sprouts and toss to combine, ensuring all veggies are coated with herbs and light oil. Spread the veggies out on a baking sheet and bake for 25-30 minutes, until crispy. Depending on your oven temperature, they make take longer or shorter. You want the brussels to be crispy and light brown on the outside, fork-tender. The squash should be brown and fork-tender as well. Once roasted to your liking, remove from the oven and add to large bowl. Top with pomegranate seeds and salt / pepper to taste. Enjoy!



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