Still going with my latest obsessions with brussels sprouts as mentioned in my Warm Beet and Brussels Sprouts Salad I have made a 2-part dish. That is why this recipe makes so much because what I did with the leftovers deserved its own post.
SO STAY TUNED FOR PART 2! (mostly because I think it is way better than part 1. However part 1 did serve its purpose and was delicious).
|Here it is along side my delicious chicken - YAY gluten free meal!|
This is a quick, small-step amount recipe that I have done a bagillion times with different combinations, but this one happens to be one of my faves.
P.S. How come no matter which way I spell brussel or brussels or brusel it is always incorrect? SOMEONE PLEASE TELL ME. =)
Balsamic Roasted Brussels Sprouts and Butternut Squash
Time: 30 mins CPS: $0.80 L of D: Undergraduate
- 1/2 Butternut Squash (2 cups cubed?)
- 8-10 Brussels Sprouts
- 1 Red Onion (yes red is better but not mandatory)
- 4 whole Garlic Cloves
- 2 Tbsp of Balsamic Vinegar
- 1/8 cup of Olive Oil (or just eyeball this one)
- Salt n Pepa
Cut stems off of brussels sprouts and half them. Cube the butternut squash into relatively similar sizes (about same size of half a brussels sprout). Cut onion into 8 chunks-ish. None of this has to be perfect, that's the beauty of this dish. Place all veggies in a casserole type dish or a baking sheet.
In a small bowl mix together balsamic vinegar, olive oil, a big pinch of salt and pepper. Pour over veggies and give them a really good mix to coat everything.
Place in hot oven for approx. 20-25 minutes or until everything is fork tender. Make sure to give a good toss or stir every once in a while.
Eat alone or along side some amazing protein (see pic above!). And remember to stay tuned to Part 2!