Roasted Butternut Squash, Brussels Sprouts and Onions
by Sarah W. Caron • January 23, 2012 • dinner, quick and easy, Recipes • 9 Comments
This dish is uncomplicated. It’s simple — just a few basic ingredients prepared without fuss. It’s a dish that proves that good food doesn’t require a lot of steps, ingredients or time.
Really, it doesn’t. Food can be amazing just by preparing it in a different way than you are used to. Tired of boiled? Try steamed. Tired of raw? Try sauteed. Or roast! Roasting is a perfect way to switch up your vegetable routine without getting fussy.
This dish has a naturally sweet flavor with ribbons of savory and salty running through it. Roasting each of these vegetables alone — butternut squash, Brussels sprouts and onions — draws out an inherent sweetness. They’re delicious. But roast them together — and with the magical ingredients of olive oil, salt and pepper — and they become this trifecta of sweet-savory goodness. This is the dish you make when you want to have an uncomplicated comforting dinner.
Serve this over brown rice, which brings a light nuttiness to the flavor as well.
Roasted Butternut Squash, Brussels Sprouts and Onions
serves 4
2 cups diced butternut squash (about 3/4-inch dice)
2 cups Brussels sprouts, trimmed and quartered
1 white onion, peeled, quartered and sliced thin
2 tbsp extra virgin olive oil
salt and pepper
Preheat the oven to 425 degrees. Line a baking sheet with either nonstick aluminum foil or parchment paper. Set aside.
In a large bowl, combine the squash, Brussels sprouts, onion, olive oil, salt and pepper. Spread onto the baking sheet.
Bake for 20-25 minutes, stirring once or twice, until the squash is tender and the sprouts are lightly browned.
To serve: This makes a great side dish. It’s also perfect served over rice as a main dish. Sprinkle with finishing salt just before serving.
Enjoy!
Never tried this veggie combo before but it looks really good. I love veggies and have done raw for weeks. Just starting to cook a few things and they taste so good!
Maureen recently posted..Day One of Homemade Vanilla Extract
Oh my goodness … how was it doing all raw foods? That must have been quite a detox …
roasting is my go-to method for prepping any and all veggies…and they do say that the produce that ripens together/comes into season at the same time tastes good together. This is proof!
Joanne recently posted..Recipe: Broccoli-Basil Mac and Cheese
I haven’t heard that, but it totally makes sense.
Simple dishes are the second best. Simple dishes involving brussels sprouts are the best!
I totally agree — I can’t get enough of Brussels sprouts.
I just picked up brussels sprouts and an array of colorful carrots at the farmer’s market yesterday. I’m going to roast them together with an onion. Thanks for the inspiration.
Martha@Simple-Nourished-Living.com recently posted..Lightened Up Easy Slow Cooker Beef & Mushrooms
Sounds delicious!
It’s so true that sometimes simple is best and really delicious. Nice flavor combo.
Alicia recently posted..Turnips with Spicy Honey Glaze