Background and History:
Roasting vegetables is a timeless and versatile cooking method. This dish takes the wholesome goodness of Brussels sprouts and butternut squash, seasoned to perfection, and elevates it into a delightful, nutritious, and vegan-friendly side dish. Roasting enhances the natural flavors of these vegetables and provides a wonderful addition to your culinary repertoire.
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- 4 cups Brussels sprouts, trimmed and halved
- 4 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup balsamic vinegar (optional)
- Fresh parsley for garnish (optional)
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine Brussels sprouts and butternut squash.
- Drizzle with olive oil and sprinkle minced garlic, dried thyme, salt, and pepper. Toss to ensure even coating.
- Spread the vegetables evenly on a sheet pan.
- Roast in the preheated oven for approximately 30 minutes, or until the vegetables are tender and slightly caramelized, stirring once or twice during cooking.
- Drizzle with balsamic vinegar, if desired, and garnish with fresh parsley.
- Calories: Approximately 150 per serving
- Carbohydrates: Around 25g
- Fat: About 6g
- Protein: Approximately 3g
- Feel free to customize the seasoning with your preferred herbs and spices.
- The addition of balsamic vinegar provides a sweet and tangy contrast.
- Serve as a side dish or over cooked quinoa or your favorite grains for a complete vegan meal.
Enjoy the simplicity and wholesome flavors of this Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash, a versatile and nutritious side dish that’s perfect for both weeknight dinners and special occasions.