Roasted Brussels Sprouts Butternut Squash With Balsamic Vinegar Recipes

MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
• Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
• Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.

BALSAMIC ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND CHICKEN THIGHS

Steps:

• Preheat oven to 450°F
• Combine the Brussels sprouts, squash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg
• Arrange sprout with their cut sides down
• Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly
• Arrange chicken on top of the Brussels sprouts and bake about 30 minutes

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
• Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
• Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
• Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
• Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
• Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
• Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
• Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
• Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
• Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH MEDJOOL DATES

Steps:

• Preheat oven to 450°F.
• Slice Brussels sprouts in half, top to bottom. Place sprouts cut side down on baking sheet.
• Peel butternut squash, remove seeds, and chop squash into ¾" cubes. Place squash cubes on baking sheet with Brussels sprouts.
• Drizzle avocado oil over vegetables, and mix with your hands to evenly coat. Spread veggies out to cover entire sheet, then sprinkle with salt and pepper.
• Roast in the oven for 30 minutes, turning the vegetables twice during cooking.
• While the sprouts and squash are roasting, chop your dates into pea-sized pieces. Sprinkle the chopped dates over the vegetables when there's five minutes roasting time left.
• Remove from oven and set aside to cool slightly before transferring to a serving dish.
• Drizzle vegetables with the olive oil and toss to coat.

BALSAMIC HERB SHEET PAN ROASTED VEGETABLES

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
• In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
• Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
• Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

ROASTED BRUSSELS SPROUTS AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE

Steps:

• Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
• Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
• Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
• In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
• Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.°

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
• Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

ROASTED BRUSSELS SPROUTS WITH BACON & BUTTERNUT SQUASH

Steps:

• Preheat oven to 475°F. Spray large shallow baking pan with no stick cooking spray; set aside. Place Brussels sprouts and squash in large bowl. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt and pepper; toss to coat evenly. Spread in single layer on prepared pan.
• Roast 16 to 18 minutes or until tender and lightly browned, stirring halfway through cooking.
• Meanwhile, cook bacon in medium skillet on medium heat about 6 minutes or until crispy. Remove using slotted spoon and place on paper towels to drain. Add shallot to same skillet; cook and stir 2 minutes until softened and lightly browned. Stir in cranberries, vinegar and mustard until well blended. Transfer mixture to small bowl; set aside.
• Arrange roasted Brussels sprouts and squash on serving platter. Drizzle with cranberry balsamic glaze and toss gently to coat. Sprinkle with cooked bacon, toasted pecans, and crumbled blue cheese, if desired. Serve immediately.
• Test Kitchen Tip: For easier prep, look for pre-cut butternut squash in the produce section of your local grocery store. Cut into smaller, bite-size pieces, as needed.