Side Dishes
Leave a comment

Brussels Sprouts and Butternut Squash Side Dish

Today’s recipe is a perfect side dish to serve this holiday season.  It has beautiful colors, is healthy, and is the perfect amount of sweet and tang.  Follow the recipe below!

1 Butternut Squash or Sweet Potato

Shredded Brussels Sprouts (1 bag or 2 cups halved Brussels Sprouts)

2 Cups Kale (optional)

EVOO

Salt, Pepper, Garlic Salt, and Onion Powder

2 TBSP EVOO

2 TBSP Apple Cider Vinegar

Juice of 1/2 Lemon

1 TBSP Mustard

Pomegranate Seeds to garnish (I suggest buying a Pomegranate and deseeding it–use my technique HERE.  Sometimes I feel the box of seeds contain bacteria!)

Ingredients!

Ingredients!

Preheat oven to 375

Cube butternut squash

Toss butternhut squash with EVOO, Salt, Pepper, Garlic Salt, and Onion Powder

Roast butternut squash

Butternut Squash ready to be roasted

Butternut Squash ready to be roasted

Toss Brussels sprouts with EVOO, Salt, Pepper, Garlic Salt, and Onion Powder

After 30 minutes, add Brussels sprouts

Butternut Squash and Brussels ready to be roasted

Butternut Squash and Brussels ready to be roasted

Roast for another 20 minutes, or until sweet potato and sprouts are tender

Roasted Butternut Squash and Brussels

Roasted Butternut Squash and Brussels

Whisk together EVOO, apple cider vinegar, mustard, and juice of 1/2 lemon

Add kale to mixture (if using)

When sprouts and sweet potato are room temperature, toss with mixture

Kale, Butternut Squash, and Brussels tossed with mixture

Kale, Butternut Squash, and Brussels tossed with mixture

Spoon out and topped with pomegranate seeds

Butternut Squash and Brussels Sprout Side!

Butternut Squash and Brussels Sprout Side!

Have a great weekend and as always, stay hungry…

Leave a Reply

Your email address will not be published. Required fields are marked *