Balsamic Roasted Brussels & Butternut
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour
Cook Mode
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Ingredients
1 med butternut squash peeled, seeded, and cubed
1 lb Brussels sprouts, trimmed and halved
2 Tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tsp smoked paprika
1 tsp garlic powder
pinch to taste black pepper
pinch to taste salt
1/4 cup pumpkin seeds or pecans
optional balsamic drizzle
Instructions
- Preheat your oven to 425°F . Line a baking sheet with parchment paper or a silicone mat for nonstick roasting.
- In a large mixing bowl, combine the squash and Brussels sprouts.
Drizzle with 2 tablespoon olive oil, 1 T maple syrup, 2 T balsamic vinegar. Toss to lightly coat.
Sprinkle on garlic powder, smoked paprika, and light black pepper, and salt (you can always add more). Mix thoroughly. - Arrange the vegetables on the prepared baking sheet in a single layer, leaving space between pieces for even roasting.
- Roast for 35–40 minutes, flipping halfway through. The squash should be tender, and the Brussels sprouts should develop crispy edges. Keep an eye on these, because the brussels sprouts crisp rather quickly towards the end, and can burn.
- Sprinkle toasted pumpkin seeds (or pecans) over roasted veggies before serving.
- if you have a good reduced balsamic glaze, drizzle over the top before serving.
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
