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Butternut Squash And Brussel Sprouts

Maple Roasted Butternut Squash and Brussels Sprouts Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 187
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash, peeled and cubed (about 1 lb)
  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • Optional: 1/4 cup toasted pecans, crumbled goat cheese, or dried cranberries

Method
 

  1. Preheat oven to 425°F (220°C). Toss squash and sprouts with olive oil, salt, and pepper, then spread in a single layer on a rimmed baking sheet. Roast 20 minutes.
  2. While roasting, whisk together maple syrup and balsamic vinegar.
  3. After 20 minutes, drizzle the glaze over the vegetables and toss gently on the pan. Return to the oven and roast 10-15 minutes more until deeply caramelized and tender.
  4. Transfer to a serving dish and top with any optional additions. Serve hot.

Notes

If your sprouts are very large, you can quarter them, but watch the roasting time so they don’t burn. For the best browning, make sure the vegetables are dry before oiling them.