Description
A sweet and savory side dish featuring caramelized roasted butternut squash and Brussels sprouts, finished with a warm maple and balsamic glaze.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp chopped pecans (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil, maple syrup, and balsamic vinegar. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss until all pieces are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
- Remove from oven, transfer to a serving dish, and garnish with chopped pecans if desired. Serve immediately.
Notes
You can customize the seasonings to taste.