Description
Roasted Brussels Sprouts and Butternut Squash Salad is a vibrant and nutritious dish that elevates any meal. This delightful salad features crispy Brussels sprouts and sweet butternut squash, beautifully roasted to enhance their natural flavors. Tossed with garlic, olive oil, and a splash of balsamic vinegar, it’s a perfect blend of crunchy and tender textures. Serve it warm or cold as a stunning side dish or the star of your dinner table. Enjoy this seasonal favorite that’s easy to prepare and packed with health benefits.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 medium butternut squash (about 2 cups), diced
- 3 tbsp extra virgin olive oil
- 4 cloves fresh garlic, minced
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim Brussels sprouts; cut in half. Peel and dice butternut squash into bite-sized pieces.
- In a large bowl, combine Brussels sprouts and butternut squash. Drizzle with olive oil, then toss to coat.
- Season with salt, pepper, and minced garlic; mix well.
- Spread on a lined baking sheet in an even layer; roast for 25-30 minutes until golden brown.
- Remove from oven, drizzle with balsamic vinegar, toss gently, and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 6g
- Sodium: 15mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg