Description
A warm and comforting dish featuring roasted acorn squash and Brussels sprouts, perfect for family gatherings and festive occasions.
Ingredients
Scale
- 1 medium Acorn Squash
- 1 lb Brussels Sprouts
- 3 tbsp Olive Oil
- 3 cloves Garlic, minced
- Salt, to taste
- Pepper, to taste
- 2 tbsp Brown Sugar or Maple Syrup
- Fresh Herbs (like thyme or rosemary)
Instructions
- Preheat your oven to 400°F (200°C). Slice the acorn squash in half, remove the seeds, and cut into bite-sized wedges. Trim the ends off the Brussels sprouts, then halve them.
- In a large bowl, combine the squash and Brussels sprouts. Drizzle with olive oil, add minced garlic, a sprinkle of salt and pepper, and toss until well-coated.
- If using brown sugar or maple syrup, sprinkle it across the vegetables at this stage, then give them another gentle toss.
- Spread the mixture evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until soft and caramelized.
- In the last five minutes, toss in your choice of herbs for added freshness.
- Once plated, garnish with additional herbs if desired, and enjoy!
Notes
Ensure vegetables are cut into uniform pieces for even cooking. Don’t overcrowd the baking sheet to achieve perfect caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Vegetables, Fall Recipes, Thanksgiving Side Dish