Description
This Roasted Acorn Squash & Brussels Sprouts recipe offers a simple, flavorful way to enjoy two nutritious vegetables. Roasted to caramelized perfection with olive oil, garlic, and a splash of balsamic vinegar, it’s a perfect side dish for any meal, combining sweet and savory flavors in just 45 minutes.
Ingredients
Scale
Vegetables
- 1 acorn squash
- 1 pound Brussels sprouts
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the vegetables evenly.
- Prepare the acorn squash: Slice the acorn squash in half, carefully scoop out the seeds with a spoon, then cut each half into wedges for easier roasting and serving.
- Prepare the Brussels sprouts: Trim the ends of the Brussels sprouts and slice them in half to help them roast evenly and caramelize nicely.
- Toss vegetables with seasoning: In a large bowl, combine the acorn squash wedges and halved Brussels sprouts. Add olive oil, salt, black pepper, and garlic powder, then toss thoroughly to make sure each piece is well-coated.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on a baking sheet, giving them enough space to roast properly rather than steam.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Turn the vegetables halfway through the cooking time to ensure even browning and tenderness.
- Finish with balsamic vinegar: Once roasted and caramelized, remove the vegetables from the oven and drizzle them with balsamic vinegar to add a tangy, sweet finish just before serving.
Notes
- For extra flavor, you can add fresh herbs like thyme or rosemary while roasting.
- Make sure to not overcrowd the baking sheet to allow the vegetables to crisp up nicely.
- If preferred, substitute balsamic vinegar with lemon juice for a different zest.
- The vegetables can be roasted a day ahead and reheated in the oven before serving.
- Use a rimmed baking sheet to catch any drips from the balsamic vinegar.
