ROASTED BRUSSELS SPROUTS AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE
Crispy, caramelized and slightly bitter Brussels sprouts, sweet butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the my most popular side dish recipes. Perfect for Thanksgiving Day and the holiday season! For further instruction, watch the recipe video below.
Provided by Laura / A Beautiful Plate
Categories Vegetable Side Dishes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
- Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
- Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
- In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
- Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.°
Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 35 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 560 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 12 g
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
Provided by Gina
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Spray a large sheet pan with oil.
- In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
- Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups
Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4.8 g, SaturatedFat 0.5 g, Sodium 22 mg, Fiber 5 g, Sugar 3 g
ROASTED ACORN SQUASH & BRUSSELS SPROUTS
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts., Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted., Sprinkle vegetables with pecan mixture; gently toss to combine.
Nutrition Facts : Calories 300 calories, Fat 24g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
- Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
- Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
- Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
- Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
- Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
- Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
- Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
- Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
- Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 10 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS
This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!
Provided by MIDWESTCINCY
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
- Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven until tender, about 25 minutes.
Nutrition Facts : Calories 137 calories, Carbohydrate 14.6 g, Fat 8.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 69.1 mg, Sugar 7.6 g
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