Roasted Acorn Squash & Brussels Sprouts
A cozy side dish featuring roasted acorn squash and Brussels sprouts, drizzled with maple syrup for a sweet and savory experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 acorn squash
- 8 oz Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or balsamic vinegar
- Salt and pepper to taste
- Herbs (such as thyme, rosemary, or sage)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half, scoop out the seeds, and slice it into wedges.
- Trim the ends of the Brussels sprouts and slice them in half.
- Combine the acorn squash and Brussels sprouts with olive oil, maple syrup (or balsamic), salt, pepper, and herbs in a large bowl.
- Spread the veggie mixture evenly on a baking sheet.
- Roast for 25-30 minutes until the squash is tender and the Brussels sprouts are crispy.
- Serve warm as a side dish.
Notes
Make sure to cut the squash and Brussels sprouts into similar sizes for even cooking and avoid overcrowding the baking sheet.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://sugarmary.shop/roasted-acorn-squash-brussels-sprouts/