Brussels Sprouts and Butternut Squash Recipe

Brussels sprouts: These small, green vegetables are packed with nutrients and have a slightly bitter taste that mellows when roasted.

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.

Olive oil: Used to coat the vegetables, helping them to roast evenly and develop a golden-brown exterior.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a hint of spice and depth to the dish.

To ensure even roasting, make sure the brussels sprouts and butternut squash are cut into similar-sized pieces. This will help them cook at the same rate and achieve that perfect tender and slightly browned texture.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for roasting vegetables.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral content, which can enhance the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, adding a unique twist to the dish.

• Allow the brussels sprouts and butternut squash to cool completely after roasting. This prevents condensation, which can make the vegetables soggy.
• Transfer the cooled vegetables to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Store the container in the refrigerator. The roasted vegetables will stay fresh for up to 4 days.
• For longer storage, place the cooled vegetables in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat them in a skillet over medium heat, stirring occasionally.
• Avoid microwaving the vegetables, as this can make them mushy and lose their delightful roasted texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts and butternut squash evenly on a baking sheet.
  3. Cover the vegetables with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover brussels sprouts and butternut squash to the skillet.
  4. Stir occasionally and cook for about 5-7 minutes, or until they are heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover brussels sprouts and butternut squash in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals if needed, until the vegetables are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover brussels sprouts and butternut squash in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through, until the vegetables are crispy and warmed through.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Add the leftover brussels sprouts and butternut squash to the steamer basket.
  4. Cover and steam for about 5 minutes, or until the vegetables are heated through.

• Oven: Used to roast the brussels sprouts and butternut squash at 400°F (200°C) until they are tender and slightly browned.

• Large mixing bowl: Used to toss the brussels sprouts and butternut squash with olive oil, salt, and pepper.

• Baking sheet: Used to spread the vegetables evenly for roasting in the oven.

• Knife: Used to trim and halve the brussels sprouts and to peel and cube the butternut squash.

• Cutting board: Provides a safe surface for cutting and preparing the vegetables.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Spatula: Used to toss the vegetables in the mixing bowl and to spread them evenly on the baking sheet.

Pre-cut vegetables: Buy pre-cut brussels sprouts and butternut squash from the store to save prep time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.

Microwave start: Microwave the butternut squash for a few minutes before roasting to reduce oven time.

Single bowl mixing: Toss the vegetables directly on the baking sheet to avoid extra dishes.