Roasted Brussels & Squash

There is a certain restaurant in Palo Alto, California that I really like. They have an everything menu, a gluten-free menu & a vegan menu. It really makes life so much easier =) They have a ton of, what my husband calls, “Kimmy-friendly” eats and it’s not a far trek from where we live. I made fun drink by reproducing their chia water. And now I’ve been inspired to recreate this dish and make it into a Thanksgiving Stellar Side.

Roasted Brussels & Squash (serves 6-8 as a side)

1 small butternut squash, peeled, de-seeded & chopped into bite-size pieces (my squash probably weighed between 1-2 pounds)

4 cups of brussels sprouts, ends trimmed

2-4 tbsp of olive oil (coconut would work well too!)

salt & pepper to taste

1/4 cup of dried cranberries

Preheat your oven to 375 and toss your prepared squash in an oven-safe dish. Add a couple of tablespoons of olive oil and some salt & pepper and place it in the oven. While your squash is roasting, trim your brussels and place them in another oven-safe dish, adding a couple of tablespoons of olive oil and some salt & pepper. Once the squash has cooked for 15 minutes, add your brussels sprouts and continue cooking (stirring once or twice) for another 40 minutes, until both squash & brussels come out tender. Allow them to cool. Once they cooled to room temperature, I added the brussels sprouts to the dish with the squash and added the cranberries and stirred it up. This is a pretty plain recipe – feel free to dress it up with a nice dressing or some more herbs. I drizzled some balsamic vinegar on mine for a little more oomph.

This is a fantastic side for a feast! It could also work as a main on it’s own, or adding some cooked chickpeas (yum!). Either way, it makes a great addition to the table.

I hope you have a super fantastic Thanksgiving =) I will spending the morning running a 10km Turkey Trot before I cook up a storm for a small, intimate gathering.

What are your plans?

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