Thanksgiving dinner is really about the side dishes. While I love the turkey, I think I enjoy it most the next day. What I really love about Thanksgiving dinner is the side dishes. Unlike any other meal, you can just eat side dishes and have so many different food groups. It wasn’t until recently when I tried roasted brussels sprouts for the first time that I realized how much I love them. I think when I was little mom served them steamed, and I don’t know too many people who will heat them that way.
I have always been a fan of butternut squash as well, but mostly in soup. I think all veggies are better roasted. The sweetness of the vegetable really is enhanced in the roasting process. I even roast broccoli now, it is a huge hit. If you kids are fussy vegetable eaters, I dare you to try to roast a few and see if will enjoy them.
So many veggie combos are amazing roasted, and not just root veggies anymore. In this recipe we roasted brussel sprouts and butternut squash and top off it’s already sweet flavor, with a drizzle of maple syrup. I mean are we talking dinner or dessert here.
Peeling and cutting a butternut squash is tedious, if your grocery store has them already peeled go for it. Then all you need is a good sharp knife to cut it into cubes.
Brussels sprouts need just a little trim off the ends, and then to be cut in half.
Now just toss them in some olive oil and garlic. Place them on a cookie sheet and roast for about 40 minutes.
When they are still hot, drizzle the real maple syrup over the mixture.
Season with some salt and pepper and your side dish is finished. Easy Peasy.
I even made these earlier in the day and heated them for my kids, still delicious. I just love roasted brussels sprouts.
- 2 cups Brussels sprouts, trimmed and cut in half
- 2 cups butternut squash, peeled, seeded and cut into cubes
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and chopped fine
- 2 tablespoons maple syrup
- kosher salt and pepper to taste
- Preheat oven to 400 degrees F.
- Combine the olive oil and garlic in a large bowl.
- Add Brussels sprouts and Butternut squash and toss to coat evenly.
- Pour in an even layer into a cookie sheet sprayed with cooking spray.
- Roast for 35-40 minutes until fork tender and carmelized.
- Remove from oven, drizzle with maple syrup while still hot.
- Sprinkle with salt and pepper to taste.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 105 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 64mg Carbohydrates: 16g Fiber: 4g Sugar: 6g Protein: 2g