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
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.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Recipes: Meal Plans with Vegetables | June 18, 2012