This dish is so inviting, from the smell to the color to the taste!
One of the things we look forward to the most about fall is all the comfort food. It’s like the cooler weather makes us want all the hearty, filling foods we tend to avoid in the spring and summer. Our honey roasted Brussels sprouts and butternut squash is the perfect companion to autumn roasts and casseroles. We’ve combined the slightly bitter bite of Brussels sprouts with sweet butternut squash, toasted pecans and apples, all tossed in a little honey.
This is the perfect recipe for family-style meals because it’s got a little something for everyone. We like to double the recipe for Thanksgiving, and we rarely have leftovers at the end of the day. Roasting vegetables brings out their natural sweetness, so don’t be afraid to add cauliflower, acorn squash, or whatever other veggies you’ve got in the fridge to our fall side dish.
Roasted Brussels Sprouts And Butternut Squash
Serves 6; 60 minutes
- 2 cups Brussels sprouts, halved
- 1 medium butternut squash, peeled, seeds removed and chopped
- 2 medium apples, cored, skinned and chopped
- 1 medium yellow onion, chopped
- 1 cup pecans, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- Preheat oven to 375°F.
- Combine Brussels sprouts, squash, apples, onion and pecans in a large bowl. Season with salt and pepper. Add olive oil and stir to coat.
- Transfer vegetables to 9-inch x 13-inch baking dish and bake 45-60 minutes or until vegetables are soft, stirring halfway through.
- Transfer to large bowl and toss with honey before serving.
Recipe adapted from Just Food