Maple Roasted Brussels Sprouts with Pecans and Butternut Squash
We’re doing something different today. Normally we bring you several recipes in a single article. But for this one, we want to highlight a single dish. We want to demonstrate the health benefits of the ingredients and dive deep into preparation, consumption, and storage. This should be a savory dish, but the pecans should still be the star. Let’s take a deep dive into an excellent dish; it’s one that will pair well with almost any protein. Today, we’re highlighting maple roasted Brussels sprouts with pecans and butternut squash.
Why are pecans great for savory dishes? Well, pecans are great for savory dishes because they have a rich, buttery flavor and a slightly sweet taste, which can complement savory ingredients like meats and vegetables. Several types of herbs also pair well with pecans.
Pecans have a crunchy texture that adds a nice contrast to soft or smooth ingredients. Pecans also pair will with different sauces. From a health perspective, pecans are a good source of healthy fats, protein, and dietary fiber, making them a nutritious addition to savory dishes. All these factors make pecans a great addition to a dish like Brussels sprouts with butternut squash. Since pecans are often used in recipes such as salads, grain bowls, sauces, and as a topping for meats and vegetables, their versatility is perfect for this dish.
But what are the health benefits of this dish? Is it fattening or healthy? Let’s look at some of the health benefits of the ingredients.
Brussels Sprouts Are Really Good for You
Brussels sprouts are a good source of vitamin C, vitamin K, and vitamin A. They also contain high levels of antioxidants, which can help protect against cancer and other diseases. Additionally, they are a good source of fiber and can help with digestion. They also contain small amounts of protein and are low in calories, making them a healthy addition to a balanced diet.
Butternut Squash is Also Really Good for You
Butternut squash is a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and magnesium. It also contains dietary fiber, which can aid in digestion and help lower cholesterol. The high levels of vitamin A in butternut squash are beneficial for eye health and can help protect against age-related vision loss. Additionally, the beta-carotene found in butternut squash has been linked to a reduced risk of certain cancers and heart disease.
Pecans are Really Good for You
Pecans are a good source of healthy fats, fiber, and antioxidants. They contain monounsaturated and polyunsaturated fats, which can help lower cholesterol and improve heart health. Pecans are also rich in vitamin E, a powerful antioxidant that can protect cells from damage. Additionally, pecans are high in magnesium and zinc, which are important for maintaining strong bones and a healthy immune system.
Maple Roasted Brussels Sprouts with Pecans and Butternut Squash
Maple Roasted Brussels Sprouts and Butternut Squash is the Thanksgiving side dish everyone talks about. It’s the dish that you have been looking for. These quick and easy veggies are tender, flavorful, and delicious. Even better? It’s a vegan recipe. And you won’t have to worry about turning off the family. This dish will wow the whole family at your next holiday gathering, but it’s so easy you’ll likely make it for quick, work-night dinners, too.
It's a holiday vegetable side dish that tastes like it took a lot of time and talent to create, but here’s the secret: the oven does most of the cooking. All you must do is chop, season, and pop the veggies on a sheet pan and the oven will take care of the rest while you focus on cleaning up or making other sides and entrees. It’s as easy as the pie you prepare as you save time on the vegetable dish.
Brussels sprouts and butternut squash have long held their own spots at the Thanksgiving table, but once you have them combined like this, you’ll never go back. You’ll be whipping this up for Christmas, birthdays, potlucks, and other special occasions. And why make two individual side dishes when they’re better together? Instead of cooking these vegetables separately, you can do it in half the work and it will still be delicious. Want to know what else makes this dish great? Read on!
· It’s great all year round. Don't limit yourself to the holidays. Consider making this dish throughout the season. It’s the type of dish that fits right in with your meal plans. Plus, if you have leftovers, you can use it up the next day for lunch or dinner by throwing it in a salad or lunch dish.
· Save tons of time. This recipe is so easy to prepare, especially if you use precut veggies. You literally throw everything into your pan, toss, and roast. Just remember your herbs and spices. Once everything is ready, it only takes ten minutes of active prep time to get these vegetables in the oven.
· A flavor you won’t forget. Just because something takes very little time or effort to prepare, that doesn't mean it won’t taste good. In fact, this dish is bursting with different flavors that complement each other. Also, you cannot deny that maple syrup makes everything better, even vegetables. The sweetness of the squash contrasted with the pecans and Brussels sprouts will please the palate every time.
· Roasting is healthy and delicious. The secret of roasting is that it makes everything taste better but it doesn’t kill the healthy properties of whatever you’re roasting. Roasting vegetables really brings out their flavors and aromas. And don't get us started on the texture. Roasted veggies are always best when they are crisp on the edges, yet soft and tender on the inside. You’ll get just that with this recipe.
Now, have we sufficiently whetted your appetite for this incredible savory dish? We hope so! Because it’s time to dig into the ingredients and instructions!
Ingredients
1 pound brussels sprouts with the ends trimmed and halved lengthwise
1 pound butternut squash, peeled, seeded, and chopped into 1-inch cubes (about 2 ½ cups)
3 tablespoons of olive oil
3 tablespoons of maple syrup
1 teaspoon of cinnamon
¾ teaspoon of salt
¼ teaspoon of ground black pepper
⅓ cup of pecans
Instructions
Step One
Preheat oven to 425 F. Line a large half-sheet baking pan with parchment paper or grease lightly with cooking oil spray.
Step Two
Add Brussels spouts and butternut squash cubes to the baking pan. Drizzle with olive oil and maple syrup. Sprinkle cinnamon, salt, and pepper on top. Then toss it all together until it is well combined.
Step Three
Spread the vegetables evenly in a single layer and roast for 25 minutes, until vegetables are tender and edges are browned.
Step Four
Toss in the pecans and serve.
Does this dish sound delicious or what? Now, instead of just ending the article here, we’re going to give you more first-hand tips on how to get the most out of this amazing dish.
· Give it a good char. If you would like your vegetables to be a little crispier, place them under the broiler for a couple of minutes. Just remember to keep a close eye on the broiler because you don’t want your veggies to burn.
· Storage tips. Got leftovers? To store, place your leftover roasted vegetables in an airtight container and refrigerate for up to 4 days. Reheat in a 425F preheated oven for 10-15 minutes until warm and crisp, or in the air fryer at 400F for 10 minutes until warm.
· How to freeze: You may also want to freeze the dish for better storage and future consumption. To do so, spread your leftover vegetables on a lined baking sheet and freeze them for 2 hours, then transfer them into a freezer bag and freeze them for up to 3 months. You can reheat them straight out of the freezer (no need to thaw) by sautéing them until they are heated through and crisped up. You can also try reheating them in a 450F preheated oven for 10-15 minutes, or in the air fryer at 400F for 10-15 minutes.
Roasted Brussels sprouts and butternut squash is a classic dish that is great for fall and winter gatherings like Thanksgiving, but also great for everyday meals. Just serve it alongside roasted turkey, chicken, steak, seafood, tofu, or another protein of choice. It pairs well with just about everything.
Save yourself a bit of prep work (especially if you’re whipping up a big holiday meal) by cutting the vegetables a day or two beforehand. Store them in the refrigerator in an airtight container and then use them as directed in the recipe. This tip will save you a ton of time.
If you are hosting a big event this year, this recipe has just made your life a little easier. The key to stress-free holiday entertaining is to prepare dishes that take no time or effort to make. We’re talking about dishes that take under 30 minutes to make or dishes that can be made in one pan — like these veggies. You won’t regret making this amazing dish, and neither will your guests.