Description
A comforting and flavorful dish combining the sweetness of roasted acorn squash with the earthiness of Brussels sprouts, perfect for any season.
Ingredients
Scale
- 1 acorn squash, sliced into wedges or cubes
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Fresh herbs (thyme or rosemary), for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully slice the acorn squash in half and scoop out the seeds. Cut into wedges or cubes.
- Trim the ends off the Brussels sprouts and slice them in half.
- In a large mixing bowl, combine the acorn squash and Brussels sprouts. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Toss well to coat.
- Arrange the vegetables on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through until golden-brown and fork-tender.
- Add fresh herbs during the last five minutes of roasting, if desired.
- Serve hot as a side dish or a vegetarian main course.
Notes
For added sweetness, drizzle with maple syrup before serving. Other vegetable substitutes include butternut squash for acorn squash and broccoli or green beans for Brussels sprouts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted vegetables, acorn squash, Brussels sprouts, vegetarian side dish, autumn recipe