Roasted Brussels Sprouts with Butternut Squash and Pecans is not just a dish; it’s an adventure for your taste buds. Imagine crispy Brussels sprouts mingling with sweet, caramelized butternut squash, all topped with crunchy pecans. The aroma wafting from your oven will make you feel like a culinary wizard, ready to impress anyone who dares to share your kitchen space.
This delightful combination is perfect for any occasion, from holiday feasts to cozy weeknight dinners. Each bite promises a symphony of flavors and textures that will have everyone asking for seconds. Trust me, this dish is so good you’ll want to whip it up every week, if not more often!
Why You'll Love This Roasted Brussels Sprouts with Butternut Squash and Pecans
- This incredible Roasted Brussels Sprouts with Butternut Squash and Pecans transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
The first time I served this dish at Thanksgiving, my family was blown away. Everyone kept asking for the recipe like it was some secret treasure.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Brussels Sprouts: Opt for fresh sprouts that are firm and bright green for the best flavor and texture.
Butternut Squash: Choose a squash that feels heavy for its size; it should be smooth and free of blemishes.
Pecans: Use raw pecans for roasting; they add a delightful crunch and rich flavor when toasted.
Olive Oil: A generous drizzle helps to crisp everything up beautifully while adding healthy fats.
Maple Syrup: Just a touch enhances the natural sweetness of the veggies; pure maple syrup will give the best flavor.
Salt and Pepper: Essential seasonings that elevate all the flavors in this dish; don’t skimp!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Roasted Brussels Sprouts with Butternut Squash and Pecans
Preheat your oven: Start by preheating your oven to 425°F (220°C). This high temperature ensures crispy edges on those veggies.
Prepare the veggies: While the oven heats up, trim the ends off the Brussels sprouts and cut them in half. Peel and cube the butternut squash into bite-sized pieces.
Mix ingredients: In a large bowl, combine Brussels sprouts, butternut squash, olive oil, maple syrup, salt, and pepper. Toss well until everything is evenly coated.
Spread on a baking sheet: Spread your veggie mixture onto a large baking sheet in a single layer. No one likes soggy vegetables!
Roast to perfection: Roast in the preheated oven for about 25-30 minutes. Stir halfway through until everything turns golden brown and crispy.
Add pecans: In the last 5 minutes of roasting, sprinkle the pecans over the top. Let them toast slightly while finishing cooking.
Serve warm: Once done, remove from the oven and let cool slightly before serving warm as a delicious side or main dish!
And there you have it! Your Roasted Brussels Sprouts with Butternut Squash and Pecans are ready to shine on your dinner table! Enjoy every delicious bite!
This showstopping Roasted Brussels Sprouts with Butternut Squash and Pecans delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting the Cooking Process
Start by preheating your oven to 425°F (220°C). First, roast the butternut squash until tender and caramelized, about 25 minutes. Then, add the Brussels sprouts and pecans for the final 15 minutes. This sequence allows all ingredients to shine without overcooking.
Add Your Touch
Feel free to swap out pecans for walnuts or add cranberries for a pop of sweetness. You can also sprinkle some feta cheese on top before serving for an added zing. Personalizing this dish makes it uniquely yours!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, spread on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes. This method keeps them crispy rather than soggy.
Chef's Helpful Tips for Roasted Brussels Sprouts with Butternut Squash and Pecans
- This professional-quality Roasted Brussels Sprouts with Butternut Squash and Pecans relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Tip let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sharing this delightful recipe always reminds me of my first Thanksgiving cooking adventure. I was convinced my roasted veggies would be the star of the table, only to be upstaged by Uncle Bob’s infamous turkey disaster!
FAQ
What can I substitute if I don’t have butternut squash?
If you don’t have butternut squash on hand, sweet potatoes or carrots make excellent alternatives. Both provide natural sweetness that complements Brussels sprouts perfectly while maintaining a similar cook time.
How do I know when my Brussels sprouts are done roasting?
Brussels sprouts should be golden brown and tender when pierced with a fork after about 15-20 minutes in the oven. They should also emit a delicious nutty aroma that signals they’re ready to eat!
Can I prepare this dish ahead of time?
Absolutely! You can chop your vegetables a day ahead and store them in an airtight container in the fridge. Just toss them with oil and seasonings right before roasting for optimal freshness.
Are there any tips for getting crispy Brussels sprouts?
To achieve crispy Brussels sprouts, ensure they’re well-spaced on your baking sheet so they roast instead of steam. Use enough oil but don’t drown them; a light coating is perfect!
Conclusion for Roasted Brussels Sprouts with Butternut Squash and Pecans
Roasted Brussels Sprouts with Butternut Squash and Pecans is not just a side dish; it’s a flavorful centerpiece that brings joy to every meal. With simple steps, ingredient swaps, and reheating tips, you can create this delightful dish effortlessly. Embrace your culinary creativity – your taste buds will thank you!
Roasted Brussels Sprouts with Butternut Squash and Pecans
Roasted Brussels Sprouts with Butternut Squash and Pecans is a flavor-packed dish that elevates any meal. This vibrant combination features crispy Brussels sprouts, sweet caramelized butternut squash, and crunchy pecans, creating a delightful medley of textures and tastes. Perfect for holiday gatherings or cozy weeknight dinners, this dish is not only visually stunning but also easy to prepare. Your guests will be asking for seconds as they savor every bite of this deliciously wholesome recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound butternut squash, peeled and cubed
- 1 cup raw pecans
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast for 25 minutes until golden brown, stirring halfway through.
- In the last 5 minutes of roasting, sprinkle pecans over the top to toast.
- Remove from the oven and serve warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added sweetness, consider mixing in dried cranberries before serving. Substitute pecans with walnuts or add feta cheese for an extra zing. Ensure enough space between vegetables on the baking sheet for optimal crispiness.
