Roasted Brussels Sprouts with Butternut Squash and Pecans
Add a fresh and flavorful side to any autumn meal with Roasted Brussels Sprouts with Butternut Squash and Pecans. This veggie-packed dish makes a quick and easy addition to the Thanksgiving table or a nutritious accompaniment to everyday dinners.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 1 pound Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed (about ½ a medium squash)
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup pecans, roughly chopped
- Balsamic glaze
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- On the baking sheet, toss the Brussels sprouts and squash together with the oil, salt and pepper. Roast vegetables for about 30 minutes or until crisp on the outside.
- While vegetables cook, warm a skillet over medium heat and toast the chopped pecans for about 5 minutes or until fragrant.
- Combine pecans with the cooked Brussels sprouts and squash. Drizzle with balsamic glaze before serving.
Find More Recipes
www.FarmFlavor.com
