Description
A delightful side dish featuring roasted butternut squash and Brussels sprouts with a touch of maple syrup and balsamic glaze.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Optional: 1/4 cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine butternut squash cubes and Brussels sprouts. Drizzle with olive oil, maple syrup, and balsamic vinegar. Toss to coat evenly.
- Season with salt and pepper. Spread in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized.
- Remove from oven, sprinkle with dried cranberries if desired, and serve warm.
Notes
To save time, you can use pre-cut butternut squash from the store. Adjust sweetness by adding more or less maple syrup.
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 5g
- Carbohydrates: 35g
- Protein: 4g