Description
This Roasted Acorn Squash & Brussels Sprouts dish combines the sweet, nutty flavor of acorn squash with the earthy taste of Brussels sprouts, roasted to perfection.
Ingredients
Scale
- 1 acorn squash
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the acorn squash in half, scoop out the seeds, and cut into wedges.
- Trim and halve the Brussels sprouts.
- In a large bowl, toss the acorn squash and Brussels sprouts with olive oil, salt, pepper, and garlic powder.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, turning halfway through, until tender and caramelized.
- Drizzle with balsamic vinegar before serving.
Notes
- For added flavor, consider sprinkling with grated Parmesan before serving.
- This recipe can be served as a side dish or a light main course.
- Feel free to adjust the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetable Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3 grams
- Sodium: 200 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 5 grams
- Protein: 3 grams
- Cholesterol: 0 milligrams