Thursday, March 21, 2013

Balsamic Roasted Brussels Sprouts and Butternut Squash

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

Preheat oven to 400 degrees F.

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!

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