Roasted Acorn Squash Brussels Sprouts Recipes
HONEY BALSAMIC ROASTED ACORN SQUASH AND BRUSSELS SPROUTS
This honey balsamic roasted acorn squash makes a tasty, colourful side dish for any fall or winter dinner. Takes less than 30 min. Great for holiday meals!
Provided by Elaine
Categories Vegetable Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Slice squash into 1/2 to 3/4 inch thick slices. Remove seeds.
- Combine olive oil, honey and Balsamic vinegar. Toss with squash and Brussels sprouts in a large bowl.
- Transfer to a baking sheet and roast for 15 - 20 minutes, turning half way through, until squash is fork tender. Add cranberries for last 5 minutes of roasting time
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 137 kcal, ServingSize 1 serving
ROASTED ACORN SQUASH & BRUSSELS SPROUTS
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts., Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted., Sprinkle vegetables with pecan mixture; gently toss to combine.
Nutrition Facts : Calories 300 calories, Fat 24g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.
Provided by Gina
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Spray a large sheet pan with oil.
- In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
- Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups
Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4.8 g, SaturatedFat 0.5 g, Sodium 22 mg, Fiber 5 g, Sugar 3 g
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- Heat a large skillet to medium-high on the stove top. Once hot, add the bacon and cook, flipping every 1 to 2 minutes, until fat has seeped out and bacon has reached desired amount of crisp, about 3 to 5 minutes. Remove bacon from skillet and transfer to a cutting board, leaving the bacon drippings in the skillet. Chop the bacon and set aside until ready to use.
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