Garlic Roasted Brussels Sprouts & Squash is a simple, flavorful, and healthy side dish that combines the savory goodness of roasted Brussels sprouts with the sweet, caramelized flavor of squash. The addition of garlic and olive oil makes these vegetables even more aromatic and delicious. This dish is perfect for fall and winter meals, and it’s easy to make with minimal ingredients!
Here’s how to make Garlic Roasted Brussels Sprouts & Squash:
Garlic Roasted Brussels Sprouts & Squash
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled, seeded, and cut into cubes (or you can use any other squash like acorn or delicata)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried thyme (or fresh thyme)
- 1/2 tsp ground paprika (optional, for a bit of smokiness)
- 1 tbsp fresh parsley (optional, for garnish)
- 1 tbsp balsamic vinegar (optional, for a tangy finish)
Instructions:
Step 1: Prepare the Vegetables
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts: Wash and trim the Brussels sprouts by cutting off the tough stem and removing any yellow or damaged outer leaves. Slice them in half.
- Prepare the squash: Peel and seed the butternut squash (or other squash) and cut it into 1-inch cubes. Try to keep the pieces roughly the same size so they cook evenly.
Step 2: Season the Vegetables
- In a large bowl, combine the Brussels sprouts and squash cubes.
- Add olive oil, minced garlic, thyme, paprika (if using), salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Step 3: Roast the Vegetables
- Spread the vegetables: Spread the seasoned Brussels sprouts and squash evenly on a large baking sheet. Make sure they are in a single layer to ensure even roasting.
- Roast: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges, and the squash is tender and caramelized. If you want extra crispiness on the Brussels sprouts, you can broil them for an additional 1-2 minutes at the end of cooking, but watch carefully to avoid burning.
Step 4: Garnish and Serve
- Once the vegetables are roasted to your desired level of tenderness and crispiness, remove them from the oven.
- Optional: Drizzle with a little balsamic vinegar for a tangy finish or sprinkle with freshly chopped parsley for a pop of color.
- Serve warm: Serve as a side dish for your favorite meal, or add a protein to make it a complete dish.
Tips and Variations:
- Add a bit of sweetness: For a sweet-savory contrast, you can drizzle the roasted vegetables with a little maple syrup or honey before roasting.
- Spices: Feel free to experiment with other spices like cumin, curry powder, or garlic powder to enhance the flavor profile.
- Nuts for crunch: Add toasted pine nuts or walnuts for a bit of texture and crunch.
- Make it creamy: For a creamy finish, top the roasted vegetables with a dollop of Greek yogurt or a sprinkle of grated Parmesan cheese after roasting.
This Garlic Roasted Brussels Sprouts & Squash is a perfect combination of savory, sweet, and garlicky flavors, with crispy edges and tender insides. It’s easy to make and pairs well with a variety of main dishes, from roast chicken to grilled fish or as part of a vegetarian spread.
Would you like more side dish ideas or variations on this recipe?