Here’s another favorite Brussels sprouts side dish recipe, perfect for this year’s Christmas meal or to accompany your main. This vegetarian dish is made with roasted Brussels sprouts, butternut squash, and onion, enhanced with orange juice and zest—similar to my Brussels sprouts and bacon recipe I shared with you a few years ago.
I like to sprinkle some grated Parmesan over the dish while it’s still hot, straight from the oven. However, you can skip the cheese and serve it as a vegan side dish or even as a main course.
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Why you should try my recipe
- Full of goodness and nutrients from all the different veggies.
- Great as a side dish for festive meals, as a light lunch on its own.
- Full of goodness and fiber.
- Easy to prepare and all baked in one dish.
Ingredients & How-to
To make these roasted Brussels sprouts we will need Brussels sprouts, butternut squash, onion, an orange (zest and juice), parmesan cheese, balsamic vinegar, extra virgin olive oil, salt and pepper. That’s it, simple! Instead of butternut squash, you could use other types of yellow squashes like acorn or red kuri squash.
For full quantities check the recipe down below.
01. I start by washing the Brussels sprouts and removing any of the bad leaves. I trim the bottom of the bud off and then cut them into halves and set them aside.
02. Moving to the butternut squash, I peel it off and remove the seeds from the middle. then I cut it into big chunks. I’m using a small squash about 1lbs / 500gr.
03. Same with the onion, I peel it and cut it into big chunks. Then I separate the onion slices so it’s easier to roast.
04. I place all the vegetables in a casserole dish, the Brussels sprouts, squash and onion slices. Then, I add the zest of one orange, squeeze out its juice, and pour it over the vegetables.
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This zester is very sturdy and sharp and comes with a little brush to clean and a cover for storage. You can use it for lemons, oranges, garlic, chocolate and many more.
Buy On Amazon05. Finally, I add the olive oil, balsamic vinegar and season with salt and ground black pepper. I mix everything well and bake in a preheated oven for about an hour or until the vegetables are tender.
06. For the finishing touch, I take the casserole dish with the roasted Brussels sprouts and squash out of the oven and sprinkle grated Parmesan on top. I don’t return it to the oven; instead, I let it rest for 5 minutes with the cheese on top before serving.
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This is a set of 2 pyrex baking dishes. Great for casseroles, baked food and puddings and easy to clean.
Buy On AmazonServing suggestions
We often enjoy these roasted Brussels sprouts with butternut squash as a side dish or appetizer. They pair beautifully with roasted meats or stews and add a boost of flavor, nutrition, and fiber to the meal.
Storage
If you have any leftovers from the roasted Brussels sprouts, store them in the fridge and consume them within 3 days. Simply warm them up in the microwave or the oven for a couple of minutes before serving.
FAQ
The longer you cook the brussels sprouts the more they will release sulfur and smell bad. Perfectly cooked sprouts should be tender and crisp, so try to minimize cooking to avoid any strong odors and enhance their taste.
Like with all vegetables, it is recommended to wash well the brussels sprouts to remove any soil and dirt before cooking. If the bottom of the stem is dry and hard, you could cut a slice off and also remove any outside leaves that are bad and yellow.
Recipe
Roasted Brussel Sprouts With Butternut Squash And Balsamic
Delicious and sweet Brussel sprouts with roasted butternut squash and balsamic vinegar. A great side dish with your main, full of nutrients and fiber. Enjoy!
4 servings
10 minutes
Ingredients
- 1lb / 500gr brussels sprouts
- 1lb / 500gr butternut squash
- 1 medium onion
- ⅓ cup (30gr) parmesan cheese
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ⅓ cup orange juice
- zest from 1 orange
- salt & pepper
Equipment
- pyrex tray (paid link)
- zester (paid link)
Instructions
- Clean the Brussels sprouts and remove any bad leaves. Cut them into halves and set aside.
- Peel and cut the butternut squash into chunks. Peel and cut the onion into chunks.
- Add the Brussels sprouts, squash and onion to a baking dish. Zest the orange and add it to the baking dish along with the orange juice.
- Add balsamic vinegar, olive oil, salt and mix everything well.
- Bake for 50-60 minutes at 180°C/350°F until the veggies are tender and easy to prick but not burnt or mushy.
- Take the casserole dish out of the oven and sprinkle the grated parmesan on top. Rest for 5 minutes before serving.
Notes
- You could substitute parmesan cheese with padano, manchego or romano cheese.
Storage
Store the roasted Brussels sprouts in the fridge and consume within 3 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
