Description
This Roasted Acorn Squash & Brussels Sprouts recipe is a delightful seasonal dish perfect for any occasion.
Ingredients
Scale
- 2 acorn squash, halved and seeded
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the acorn squash and Brussels sprouts.
- Drizzle with olive oil, salt, and black pepper; toss to coat.
- Place the squash cut-side down on a baking sheet and spread the Brussels sprouts around.
- Roast in the preheated oven for about 25-30 minutes, until tender and caramelized.
- In the last 5 minutes of roasting, drizzle with maple syrup and balsamic vinegar.
- Remove from oven and serve warm.
Notes
- This dish pairs well with roasted meats.
- Feel free to add nuts or cranberries for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg