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Butternut Squash and Brussels Sprouts

This colorful and nutritious dish features roasted butternut squash and Brussels sprouts, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Autumn
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash, peeled and cubed
  • 1 pound Brussels sprouts, halved
Seasonings
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Optional Topping
  • Balsamic glaze for drizzling Optional—but adds a sweet and tangy kick!

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a large bowl, toss together the butternut squash and Brussels sprouts with olive oil, salt, black pepper, garlic powder, and thyme.
Cooking
  1. Spread the mixture onto a baking sheet in a single layer and roast for about 25-30 minutes, or until tender and caramelized.
  2. Remove from the oven and drizzle with balsamic glaze if desired. Serve hot.

Notes

Don’t skip the balsamic glaze; it adds amazing flavor! Mix in other spices or vegetables as desired. Leftovers can be used in wraps or salads for lunch.