Brussels and Butternut Bohemia
Delight your taste buds with "Brussels and Butternut Bohemia," a vibrant, oven-roasted medley that brings out the best of seasonal produce. This recipe combines tender Brussels sprouts and sweet butternut squash, seasoned with a flavorful blend of paprika, garlic powder, and olive oil, then roasted to caramelized perfection. A drizzle of tangy balsamic glaze and a sprinkle of toasted walnuts elevate this dish with rich depth and irresistible crunch. Ready in under an hour, this easy-to-follow recipe is perfect as a hearty vegetarian side or a centerpiece for your fall and winter gatherings. Bonus: a sprig of fresh rosemary adds an aromatic touch, making every bite as fragrant as it is delicious.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 500 grams Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Balsamic glaze
- 50 grams Walnuts
- 1 sprig Fresh rosemary (optional)
Instructions
Preheat your oven to 200°C (400°F).
Trim the Brussels sprouts by cutting off the stem ends and removing any yellow or damaged outer leaves. Slice the larger sprouts in half lengthwise.
Peel and cube the butternut squash into bite-sized pieces, approximately 2-3 cm.
In a large mixing bowl, combine the Brussels sprouts and butternut squash. Drizzle with olive oil, and sprinkle in salt, black pepper, paprika, and garlic powder. Toss thoroughly to ensure all pieces are evenly coated.
Spread the vegetables in a single layer on a large baking sheet. If desired, place the sprig of rosemary on top for added aroma.
Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking to ensure even caramelization. The vegetables should be tender and have slightly crisped edges.
While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to avoid burning. Remove from heat and set aside.
Once the vegetables are done, remove them from the oven and transfer them to a serving dish. Drizzle the balsamic glaze over the roasted vegetables and gently toss to combine.
Sprinkle the toasted walnuts on top as a final touch, and serve warm.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 42.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
