Get ready to transform ordinary vegetables into a culinary masterpiece that will have everyone at your dinner table begging for seconds! Our Maple Roasted Squash and Brussels Sprouts recipe is not just a side dish – it's a flavor explosion that combines the sweet richness of maple syrup with the earthy goodness of seasonal vegetables. Whether you're a veggie lover or trying to convince picky eaters to embrace healthy eating, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
- 1 teaspoon thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize and develop rich flavors.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cut the flesh into 1-inch cubes. This will ensure even cooking.
- Rinse the Brussels sprouts under cold water to remove any dirt. Trim the stem ends and remove any yellow or damaged outer leaves. Cut each Brussels sprout in half to promote even roasting.
- In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of maple syrup. Season with salt and pepper to taste, and add 1 teaspoon of thyme if desired. Toss everything together until the vegetables are evenly coated with the oil and syrup.
- Spread the coated vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded, as this will help them roast evenly and become crispy.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time, stir the vegetables to ensure they brown evenly. They should be tender and caramelized when done.
- Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes. This will enhance their flavors.
- Transfer the maple roasted squash and Brussels sprouts to a serving platter. Serve warm as a delicious side dish, and enjoy the sweet and savory flavors!
Tips
- Size Matters: Cut your vegetables into uniform pieces to ensure even roasting. This prevents some pieces from burning while others remain undercooked.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overcrowding leads to steaming instead of roasting, which means goodbye crispy edges!
- High Heat is Key: Roasting at 400°F (200°C) helps caramelize the natural sugars in the vegetables, creating those irresistible crispy and slightly charred edges.
- Maple Syrup Hack: For extra caramelization, add the maple syrup in the last 10 minutes of roasting to prevent burning while maximizing flavor.
- Fresh Herbs Make a Difference: If you have fresh thyme on hand, use it! Fresh herbs can elevate the entire dish and add a beautiful aromatic touch.
- Let It Rest: Allow the roasted vegetables to cool for a few minutes after cooking. This helps them set and intensifies the flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
