Are you ready to transform your taste buds with a vibrant dish that’s both sweet and savory? Introducing the Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts! This delightful recipe brings the warm, comforting flavors of fall right into your kitchen, showcasing the natural sweetness of roasted butternut squash paired harmoniously with the earthy crunch of Brussels sprouts. Picture this: tender squash mingling with crispy Brussels, drizzled with luscious honey that caramelizes beautifully in the oven. It’s not just a feast for the palate but a visual treat as well!
Did you know that this dish is as simple to whip up as it is impressive? With just a handful of ingredients and minimal prep time, you can serve it as a stunning side dish or a light vegetarian main course. If you love roasted vegetables, this dish is a must-try, reminiscent of my popular roasted vegetable medley (which you should totally check out too!). So grab your apron and let’s dive into this irresistible recipe that’s bound to become a family favorite!
What is Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts?
Now, you might be wondering, what’s the deal with naming it “Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts”? It sounds fancy, right? But don’t let the name fool you; this dish is as down-to-earth as they come! The blend of sweet honey, nutty squash, and earthy Brussels sprouts brings a Mediterranean flair straight to your plate, celebrating the heartiness of fall produce. Isn’t it fun to imae these ingredients basking under the sun in some sunny Mediterranean garden? Just think of it like this: “The way to a man’s heart is through his stomach,” and trust me, this recipe is no exception! So why not gather your family and whip up this delightful dish? You won’t regret it!
Why You’ll Love This Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts
You’re going to adore this Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts for three key reasons. First, the combination of flavors is simply magical—sweet and savory collide in each bite, making it a conversation starter at your dinner table. Second, making it at home is cost-effective compared to pricey restaurant meals; plus, there’s nothing like the aroma of roasting vegetables filling your kitchen! And lastly, the versatility of this dish is unmatched. It’s a perfect accompaniment to a range of mains, or you can serve it as a delightful vegetarian option. If you enjoy another dish like my roasted sweet potato salad, you will certainly find this recipe a hit as well. Don’t wait; let’s get cooking!
How to Make Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts
Quick Overview
This Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts lives up to its name by being both easy and scptious! In just about 40 minutes, you can have a side dish that dazzles in both taste and presentation—perfect for weeknight dinners or special occasions!
Key Ingredients for Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon (for a refreshing twist)
- Optional: chopped fresh parsley for garnish
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle the olive oil over the vegetables and toss to coat evenly.
- Add honey, cinnamon, salt, and pepper to the bowl and mix well to ensure everything is coated in the delicious mixture.
- Spread the mixture evenly on a large baking sheet lined with parchment paper, ensuring there is space between the pieces so they roast rather than steam.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes or until the squash is tender and golden, stirring halfway through to achieve an even roast.
- Once done, remove from the oven and sprinkle with lemon zest for an inviting zing. Garnish with parsley if desired.
- Serve warm and enjoy this delightful dish!
What to Serve Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts With
Pair this sweet and savory dish with some grilled chicken, a fluffy quinoa salad, or even a rich lentil stew for a satisfying meal. It also complements a refreshing green salad or a warm crusty bread. Enhance your dining experience by serving it alongside a light white or sparkling water with a splash of lemon.
Top Tips for Perfecting Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts
- Avoid sogess: Make sure to cut your vegetables into uniform pieces to promote even cooking and to avoid sogess.
- Honey alternatives: If you want a lower-calorie option, consider substituting maple syrup or agave syrup.
- Experiment with flavors: Try adding spices like nutmeg or allspice for added warmth, or even some red pepper flakes for a hint of heat!
Storing and Reheating Tips
If you have leftovers (which you probably won’t because they’re that good!), let them cool completely before transferring to an airtight container. They can be stored in the refrigerator for up to 4 days. To reheat, simply spread them out on a baking sheet and warm them in a 350°F (175°C) oven for about 10-15 minutes until heated through. If you want to freeze the dish, place it in freezer-safe containers, and it should last for up to 3 months. Just remember to thaw in the fridge overnight before reheating.
Now that you’re ready to cook up this beautiful Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts, gather your ingredients and create a dish that will delight your family and friends. Happy cooking!
Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle the olive oil over the vegetables and toss to coat evenly.
- Add honey, cinnamon, salt, and pepper to the bowl and mix well to ensure everything is coated in the delicious mixture.
- Spread the mixture evenly on a large baking sheet lined with parchment paper, ensuring there is space between the pieces so they roast rather than steam.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes or until the squash is tender and golden, stirring halfway through to achieve an even roast.
- Once done, remove from the oven and sprinkle with lemon zest for an inviting zing. Garnish with parsley if desired.
- Serve warm and enjoy this delightful dish!
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