Thanks for joining Sarah and me for Meatless Monday today. While I am still not ready for any pumpkin recipes quite yet, I am ready to start embracing some butternut squash. Of course there are endless ways to cook with squash, but my favorite is to roast it. Combine them with some Brussels sprouts and you’ve got a delicious side. These Honey Garlic Roasted Brussels and Butternut Squash are always a staple in my fall meal planning.
Honey Garlic Roasted Brussels and Butternut Squash
Funny, Brussels sprouts are the one veggie that I absolutely hated until just a few years ago. Now it seems as though I cannot get enough of them and find myself buying them almost every week. Roasting them with honey and garlic gives them a tasty caramelization that is hard to pass up.
I enjoy mixing different textures into my veggies sides. The tenderness of the roasted squash pairs well with the heartier Brussels Sprouts. These Honey Garlic roasted Brussels and Butternut Squash are topped off with some Marcona almonds or hazelnuts for a nice pop of crunchiness and a little healthy fats. Walnuts or pecans would also be a great substitute.
Veggie sides should be easy and uncomplicated and that’s what I love about these Honey Garlic Roasted Brussels and Butternut Squash. Whisk up the marinade and simply roast on a sheet pan for 30-35 minutes while you prepare the rest of your meal. Does not get much easier than that does it?
A super easy veggie side that is vegan, gluten free and high in potassium, iron, magnesium (Brussels sprouts) and vitamin C (Squash). Fuel up on real foods with high nutritional value. Hope you enjoy these Honey Garlic Roasted Brussels and Butternut Squash this fall.
Honey Garlic Roasted Brussels and Butternut Squash
healthy and easy honey roasted garlic Brussels sprouts and Butternut squash perfect for Thanksgiving or any night of the week
Ingredients
- 2 Cups Brussels Sprouts -halved or quartered
- 1.5 pounds of Butternut Squash cut in to bite sized pieces
- 2/3 C Marcona Almonds or Hazelnuts
- marinade:
- 4 Tbl Honey
- 2 Garlic cloves minced
- 1/2 C olive oil
- salt & pepper to taste
- 1 tsp of nutmeg and cinnamon
Instructions
- Preheat oven to 400
- Line a baking sheet with foil for easy clean up
- coat w olive oil or cooking spray
- In a large bowl whisk together marinade ingredients
- add brussels and squash to coat
- Pour mixture onto baking sheet in single layer
- Roast for 30-40 min until tender
- sprinkle on nuts before serving
What’s one veggie that you never liked but now enjoy eating? Do you like to layer the textures in your veggie sides?
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I thought I hated brussel sprouts, until I roasted them! I love your addition of the nuts!
Same here now I love them!
Looks delish and perfect for fall. I have not yet embraced butternut squash. I’m still working on zucchini, which has been very late to ripen in the garden for some reason.
I could be the only vegetarian who does not have her own garden. I am really just not a green thumb at all
LOVE roasted veggies and this sweetness from the honey must make the squash tastes even more amazing!
It sure does pair well with veggies and give them a nice sweetness
What a great combination of flavors! I also hated Brussels Sprouts when I was young and didn’t even try them again until a few years ago. Now I love them. I just wish my hubby felt the same way.
I agree on both! My husband won’t try any new veggies he is like a little kid 🙂
I can’t say I am a huge fan of brussel sprouts yet but I am warming up to them. This recipe might be one for me to try.
I hope it changes your mind! They are great roasted
I bought brussel sprouts to enjoy this week. Usually I roast them by tossing in olive oil, salt and pepper then toss in equal parts honey and balsamic vinegar when they’re done. Definitely going to try this out though!
Also a great classic way to make them. Hope you enjoy this variation as well
I’ve never tried brussel sprouts but these look so good!
Really!? You must run out and get them immediately 🙂
This looks so good! I wish I liked brussel sprouts!
I hated them until a few years ago and now I love them. Maybe you need to retry them 🙂
Also late adopter on brussel sprouts, but I love t hem buffalo style now. This recipe looks delicious, definitely saving
buffalo sauce is so good on everything isn’t it?!
Yes! Magic condiment
This looks and sounds amazing! I love brussel sprouts but right now my body isn’t loving them which makes me want to cry.
oh boo! You will get a fantastic gift at the end though. Hang in though!
My two favorite veggies are butternut squash and brussel sprouts.
Fabulous now we need to get you to prepare them!
Oh Deborah…this sounds fabulous!! Honey and garlic is a combo I’d never think about, but yum!
It’s a good one for sure!
Hello flavour party! This is the perfect fall side dish!
Thanks so much!
I’m still learning to embrace Brussel Sprouts. This recipe looks like a great way to prepare them!
It took me a while but now I love them!
Oh yum! You always have the best recipes! I’ve been wanting to cook more with squash!
Thanks so much hope you find them tasty!
Yum! I would probably just go for the Sprouts and skip the squash but that honey garlic flavor is everything.
That works too!
Oh, I love the idea of using honey! There are so many veggies I used to hate. I won’t even count Brussels sprouts b/c I don’t think my parents ever made them. Surprisingly my son LOVES them, so he’s got me eating them all the time.
I can’t believe I missed out on them for so many years
Brussel sprouts are the best roasted. Carrots too. Love the honey garlic combo.
I agree and thanks!
I’m with you, I’m not ready for pumpkin season to start yet. It’s just too warm out. But this dish screams fall with its colors, and looks delicious too!
Thanks so much! Let’s wait until actual fall for pumpkin 🙂
Oh yum! You always have the best recipes! I’ve been wanting to cook more with squash!
Thanks so much hope you enjoy!
You had me at Brussels sprouts!
OH they were so good!