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Roasted Butternut Squash and Brussels Sprouts with Pomegranate

Roasted Butternut Squash and Brussels Sprouts with Pomegranate

3 cups cubed butternut squash (about ½ large squash), peeled and chopped into cubes
1 pound Brussels sprouts, ends trimmed off and cut in half
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons honey (or sub maple syrup for vegans)

  • Prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a large rimmed baking sheet and set aside. Prepare all your veggies as instructed above (see notes for tips on prepping these ingredients a few days in advance). Spread the Brussels sprouts and cubed butternut squash on the baking sheet. Toss with the olive oil and salt until well coated. Spread the veggies out, separating the butternut squash form the Brussels sprouts and placing the Brussels sprouts cut side down.
  • Roast: Roast for 15 to 20 minutes and toss each veggie making sure they stay separated and the spouts stay cut side down. Return to the oven and roast for another 10 minutes.
  • Make the orange glaze; While the veggies are roasting make the glaze by whisking the orange juice and honey (or maple syrup in a small mixing bowl), set aside.
  • etc

  • For Full Instruction:

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