Description
A comforting and nutritious roasted side dish combining the sweet flavors of acorn squash with earthy Brussels sprouts.
Ingredients
Scale
- 1 acorn squash, sliced and seeded
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, minced
- Fresh herbs (thyme or rosemary) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the acorn squash in half lengthwise, scoop out the seeds, and cut it into bite-sized wedges.
- Trim the ends off the Brussels sprouts and cut them in half.
- In a large bowl, toss the squash and Brussels sprouts with olive oil, salt, pepper, and minced garlic.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, turning halfway, until tender and golden brown.
- Toss with fresh herbs or drizzle with balsamic glaze before serving.
Notes
For extra flavor, consider adding balsamic glaze or Parmesan cheese as a finishing touch.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, autumn recipe, acorn squash, Brussels sprouts