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!

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