RECIPE: Balsamic Roasted Butternut Squash and Brussels Sprouts
A fabulously cozy roasted fall vegetable dish — butternut squash and Brussels sprouts, roasted in a balsamic glaze and topped with pomegranate seeds! You won't believe how easy it is.
Looking for an easy fall side dish? One easy enough for a weeknight dinner but seemingly fancy enough for Thanksgiving? This is it! Equal parts Brussels sprouts and butternut squash, this dish can be whipped up so fast if you pick up these vegetables pre-cut in the produce section at Kroger.
Serve with pork, chicken, or beef. Or, just serve it with your favorite grain for a hearty vegetarian meal. Goat cheese is a fun addition as well!
Balsamic Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 12 oz Brussels sprouts, trimmed and halved
- 12 oz butternut squash, peeled and cubed
- 1 1/2 tbsp olive oil
- 4 tbsp pre-made balsamic reduction (balsamic glaze)
- 1/2 tbsp fresh thyme leaves
- 1/4 tsp ground cinnamon
- 1/4 cup pecans, toasted and roughly chopped
- 1/4 cup pomegranate seeds
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Vegetables: In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, thyme, and cinnamon. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast Vegetables:Roast in the preheated oven for 20 minutes, stirring halfway through.
- Add 3 Tablespoons Balsamic Reduction: After 20 minutes of roasting, remove the vegetables from the oven and drizzle the balsamic reduction over them. Toss to coat the vegetables evenly in the reduction.Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the vegetables are caramelized and tender. Add salt and pepper to taste.
- Serve: Transfer to a serving dish, sprinkle the toasted pecans and pomegranate seeds over the top, if desired. Drizzle the remaining tablespoon of balsamic reduction, and finish with flaky salt. Serve immediately.
Nutrition
**********
Looking for more recipes and entertaining ideas? Be sure to follow us on Pinterest!
Liza Graves
As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!
3 thoughts on “RECIPE: Balsamic Roasted Butternut Squash and Brussels Sprouts”
Leave a Comment
Our unofficial motto at StyleBlueprint is "Be kind. Do good." We encourage this to be the basis for all comments on our articles. Provide feedback that adds to the story. Some controversy or disagreements are part of any good dialogue between friends, but anything that tears down or belittles others is subject to disapproval or removal. Thank you for being a member of the StyleBlueprint community! View our Community Guidelines.
You must log in to post a comment.
Making this now and wondering about the thyme and cinnamon that are listed in the ingredients. At what point are they to be added to the vegetables?
Oh goodness! That was left out. Adding now – thank you!
I loved this recipe! One of my favorites to make when I have a ton of brussels sprouts.