Sheet Pan Vegan Roasted Brussels Sprouts and Butternut Squash

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.

Serves: 4

Time:

  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes

Ingredients:

  • 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)

Instruction:

  • 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.

Nutrition Facts:

  • Calories: Approximately 150 per serving
  • Carbohydrates: Around 25g
  • Fat: About 6g
  • Protein: Approximately 3g

Notes:

  • 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.

Allergy Warning:

  • None.

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.

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