Description
This Roasted Acorn Squash & Brussels Sprouts recipe is a simple and flavorful vegetable side dish perfect for a healthy meal. The combination of tender acorn squash and caramelized Brussels sprouts, seasoned with garlic powder and finished with a balsamic vinegar drizzle, creates a delightful balance of sweet and savory flavors.
Ingredients
Scale
Vegetables
- 1 acorn squash
- 1 pound Brussels sprouts
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal roasting temperature for tender and caramelized vegetables.
- Prepare Acorn Squash: Slice the acorn squash in half lengthwise, scoop out the seeds, then cut each half into wedges for even roasting.
- Prepare Brussels Sprouts: Trim the stem ends of the Brussels sprouts and cut each in half to help them cook evenly and develop a crispy exterior.
- Toss Vegetables: In a large mixing bowl, combine the acorn squash wedges and halved Brussels sprouts. Add olive oil, salt, black pepper, and garlic powder. Toss thoroughly to coat all pieces with seasoning.
- Arrange on Baking Sheet: Spread the seasoned vegetables evenly in a single layer on a baking sheet. This spacing helps ensure even roasting and caramelization.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, turn the vegetables to promote even browning and tender texture.
- Finish and Serve: Once the vegetables are tender and caramelized, remove from the oven and drizzle with balsamic vinegar to add a tangy sweetness. Serve warm as a delicious side dish.
Notes
- You can substitute olive oil with avocado oil for a different flavor profile.
- For extra crispiness, use a convection oven setting if available.
- Add a sprinkle of toasted nuts like pecans or walnuts for added texture.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- To make this dish vegan and gluten-free, use balsamic vinegar that’s verified gluten-free and free from animal products.
