Recipe Box, Maple Roasted Butternut Squash & Brussels Sprouts
Have you noticed the influx of prepared vegetables at the grocery store lately?
I swear every time I go there are more choices and types of prepared veggies, 5-6 types of spiralized vegetables, sliced, diced and seasoned vegetables, all ready for cooking
When I saw chopped butternut squash last week, I grabbed it…Have you ever chopped a butternut squash?
Not fun!!
I grabbed the sliced Brussels sprouts too, and threw them together for the easiest, tastiest side dish ever!
If you don’t like Brussels sprouts use broccoli florets instead
Line a baking sheet with parchment paper and pile the squash and sprouts in the center
Drizzle with olive oil, salt, pepper, and maple syrup
Roast in the oven for 30 minutes
This is full of sweet and savory flavors to compliment any meat, chicken, pork or fish entree
You could also put it on a salad of greens, spinach or kale
It would be great on pasta too, mix in cooked chicken, ham or bacon
Endless possibilities for this flavorful combo!
Maple Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 3 cups diced butternut squash
- 3 cups Brussels sprouts trimmed and halved
- olive oil
- salt & pepper
- 3 Tablespoons real maple syrup
Instructions
- Line a baking sheet with parchment paper. Pile vegetables in the center of pan. Drizzle with oil and syrup and season liberally with salt and pepper.
- Toss vegetables to distribute seasonings. Spread out into an even layer on the pan. Roast at 400 degrees for 30-40 minutes or until vegetables are soft and sprouts are starting to char. Serve immediately.
Notes
Enjoy!
Psst…Big sale week on Society 6, here’s the info!
Great time to start holiday shopping!
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I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Between Naps on the Porch, Cooking & Crafty with J & J
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
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Youāre exactly right about butternut squash! I grated a whole one recently and it was a horrible job! Iām just so used to doing everything from scratch, but these are definitely kitchen helpers. Great recipe!
One trick I learned is to poke it like you would a potato before baking, and then microwave it for 5 minutes. This will soften it enough to make cutting a little easier. But from now on, I am buying it cut for me!
Great idea to mix!
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Jenna, I have tried too many times to cut butternut squash, I love the prepared ones. I havenāt thought of adding maple syrup, this looks delicious.! The Tide definitely rolled last night!
Yes they sure did!
Yummy!
Yes!
This is a great combination, and I actually roasted squash and Brussels sprouts over the Labor Day weekend at the lake (Shanley was craving fresh veggies). I didn’t use maple syrup, but I think it would make the veggies even better! Thanks, Jenna!
You’re welcome! Don’t you love the precut veggies?
This sounds and looks, delicious. Simple and elegant. Thanks for the idea!
Enjoy!
It just dawned on me Rick didn’t plant Brussels this year. Pooh. Well, there’s always the market. This looks good!
I just back from the store with a container of cut- up butternut squash and Brussel sprouts and will certainly be trying this recipe tomorrow! Thank you for all your yummy recipes that make my job of cook so much easier!!
Aww, thanks Rosie, I am so glad!
We love roasted butternut and Brussels sprouts but I’ve never roasted them together Jenna! Already cubed butternut is the only way I buy it anymore!
Definitely!
I love love this veggie combination, it looks delicious! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great weekend!
Miz Helen
Excited to try this tonight. We grew Butternut squash this year so I have a dozen of them waiting to be used!!
Oh wow, how great to have your garden full of squash!