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.
healthy and easy honey roasted garlic Brussels sprouts and Butternut squash perfect for Thanksgiving or any night of the week
- 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
- 4 Tbl Honey
- 2 Garlic cloves minced
- 1/2 C olive oil
- salt & pepper to taste
- 1 tsp of nutmeg and cinnamon
- 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?