Brussels Sprouts with Butternut Sauce
Transform your Brussels sprouts into a show-stopping side dish with this delectable recipe for *Brussels Sprouts with Butternut Sauce*! In this vibrant dish, crispy, oven-roasted Brussels sprouts are paired with a velvety sauce made from creamy butternut squash, aromatic garlic, and a hint of smoky paprika. The sauce gets its rich texture from unsweetened almond milk and can be enhanced with the optional addition of nutritional yeast for a cheesy, plant-based twist. Perfectly balanced with a touch of maple syrup, this recipe is not only packed with rich, comforting flavors but also vegan and gluten-free. Whether served as a hearty side or a light main, this dish is as nutritious as it is irresistible, making it an ideal option for weeknight dinners or holiday spreads alike. A feast for the senses and a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 grams Butternut squash
- 1 cup Vegetable broth
- 2 cloves Garlic
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Nutritional yeast (optional)
- 0.5 teaspoon Paprika
- 1 teaspoon Maple syrup
Instructions
Preheat your oven to 200°C (400°F).
Wash the Brussels sprouts, trim the ends, and cut them in half lengthwise.
Toss the Brussels sprouts with olive oil, salt, and black pepper in a large bowl.
Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
While the Brussels sprouts are roasting, peel and cube the butternut squash into small chunks.
Place the butternut squash cubes in a medium saucepan along with the vegetable broth and minced garlic. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the squash is tender.
Transfer the cooked squash mixture to a blender. Add the almond milk, nutritional yeast (if using), paprika, and maple syrup. Blend until smooth and creamy. If the sauce is too thick, add more almond milk, one tablespoon at a time, to reach the desired consistency.
Taste the butternut sauce and adjust seasoning as needed by adding a pinch more salt or pepper.
To serve, place the roasted Brussels sprouts on a serving platter and drizzle the butternut sauce over them. Alternatively, serve the sauce on the side for dipping.
Enjoy your Brussels Sprouts with Butternut Sauce as a comforting and flavorful dish!
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 27.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 557 mg | 43% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1745 mg | 37% | |
*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.
