Description
A delightful dish capturing the flavors of fall with roasted acorn squash and Brussels sprouts, perfect as a side or main vegetarian entrée.
Ingredients
Scale
- 1 acorn squash, cut into wedges
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup or balsamic vinegar
- Fresh herbs (such as thyme or rosemary) for seasoning
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the acorn squash and Brussels sprouts with olive oil, salt, pepper, and maple syrup or balsamic vinegar until well coated.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender, stirring halfway through for even cooking.
- Remove from the oven and sprinkle with fresh herbs before serving.
Notes
For extra sweetness, try adding a sprinkle of brown sugar before roasting. Adjust seasoning and herbs according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, acorn squash, Brussels sprouts, autumn recipes, vegetarian dish, healthy recipes