Maple Roasted Brussels Sprouts and Butternut Squash Recipe

Brussels sprouts: Small, green vegetables that resemble mini cabbages, known for their slightly bitter taste.

Butternut squash: A type of winter squash with a sweet, nutty flavor, usually found in the produce section.

Olive oil: A healthy fat used for roasting and adding flavor to the vegetables.

Maple syrup: A natural sweetener that adds a touch of sweetness to the dish.

Salt: Enhances the flavors of the vegetables.

Black pepper: Adds a bit of heat and depth to the dish.

To achieve perfectly caramelized brussels sprouts and butternut squash, make sure to spread them out in a single layer on the baking sheet. Overcrowding the pan can cause the vegetables to steam rather than roast, which will prevent them from developing that desirable golden-brown exterior. If necessary, use two baking sheets to ensure they have enough space.

• 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 suitable for roasting vegetables.

• maple syrup - Substitute with agave nectar: Agave nectar provides a similar sweetness and consistency, making it a good vegan alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar flavor enhancement.

• black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can be used in the same quantity to add a peppery kick.

• Allow the brussels sprouts and butternut squash to cool completely before storing. This helps to maintain their texture and flavor.
• Transfer the cooled vegetables to an airtight container. For best results, use a glass container with a tight-fitting lid to keep them fresh.
• Store in the refrigerator for up to 4 days. The maple syrup glaze will keep the vegetables moist and flavorful.
• For longer storage, you can freeze the roasted vegetables. Place them in a single layer on a baking sheet and 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 10-15 minutes, or until warmed through. This helps to restore their caramelized texture.
• Alternatively, you can reheat in a microwave. Place the vegetables in a microwave-safe dish, cover with a damp paper towel, and heat on high for 2-3 minutes, stirring halfway through.
• To add a fresh twist, toss the reheated vegetables with a splash of olive oil and a sprinkle of fresh herbs like thyme or rosemary before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts and butternut squash on a baking sheet in a single layer.
  3. Cover with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes to regain some of the crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Add the leftover vegetables and stir occasionally to ensure even heating.
  4. Cook for about 5-7 minutes, or until heated through and slightly crispy.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if they are heated through; if not, continue to heat in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the 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 to ensure even reheating.
  4. Check for desired crispiness and warmth.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the vegetables on the toaster oven tray.
  3. Cover with aluminum foil to keep them moist.
  4. Heat for about 10-12 minutes, removing the foil for the last few minutes to crisp up the edges.

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

• Mixing bowl: A large bowl to combine the brussels sprouts, butternut squash, olive oil, maple syrup, salt, and black pepper.

• Baking sheet: A flat sheet to spread the vegetables in a single layer for even roasting.

• Knife: Essential for halving the brussels sprouts and cubing the butternut squash.

• Cutting board: A surface to safely cut and prepare the vegetables.

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

• Spatula: Handy for tossing the vegetables in the mixing bowl and stirring them halfway through roasting.

• Oven mitts: Important for safely handling the hot baking sheet when placing it in and removing it from the oven.

Prep in advance: Peel and cube the butternut squash and halve the brussels sprouts the night before to save time on the day of cooking.

Use pre-cut vegetables: Purchase pre-cut butternut squash and brussels sprouts from the store to skip the chopping step.

Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup.

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

Quick toss: Mix the vegetables and seasonings in a large zip-top bag for a faster and mess-free coating.