Description
A delightful combination of roasted acorn squash and Brussels sprouts, featuring a perfect balance of sweetness and earthy flavors that make it a family favorite.
Ingredients
Scale
- 1 Acorn Squash, halved and sliced into half-moons
- 2 cups Brussels Sprouts, trimmed and halved
- 3 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
- Fresh Herbs (e.g., rosemary or thyme), chopped
- Optional: Feta cheese or dried cranberries for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables by cutting the acorn squash in half, scooping out the seeds, and slicing into half-moons. Trim the ends off the Brussels sprouts and cut them in half.
- In a large bowl, combine the squash and Brussels sprouts. Drizzle with olive oil, sprinkle with salt and pepper, and toss with your choice of fresh herbs.
- Spread the vegetables in a single layer on a parchment-lined baking sheet.
- Roast in the oven for 25–30 minutes, or until tender and caramelized, tossing halfway through.
- Serve warm, optionally drizzled with balsamic vinegar and garnished with fresh herbs.
Notes
Ensure vegetables are cut uniformly for even cooking. Experiment with herbs and balsamic vinegar for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted vegetables, autumn recipes, healthy side dish