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Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

A deliciously sweet and savory dish featuring roasted butternut squash and Brussels sprouts, drizzled with honey and complemented by aromatic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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
  • 1 zest lemon (for a refreshing twist)
  • Optional: chopped fresh parsley for garnish Garnish for added flavor and presentation.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. Add honey, cinnamon, salt, and pepper to the bowl and mix well to ensure everything is coated in the delicious mixture.
  4. 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.
Cooking
  1. 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.
  2. Once done, remove from the oven and sprinkle with lemon zest for an inviting zing. Garnish with parsley if desired.
Serving
  1. Serve warm and enjoy this delightful dish!

Notes

Avoid sogess: Cut vegetables into uniform pieces for even cooking. Honey alternatives: Consider using maple syrup or agave syrup for a lower-calorie option. Experiment with flavors: Add spices like nutmeg or red pepper flakes for a hint of heat.