Description
A vibrant, sweet-and-savory side dish featuring roasted Brussels sprouts and butternut squash tossed in a honey glaze, topped with crunchy toasted walnuts and tangy feta crumbles.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/2 cup walnuts, roughly chopped
- 1/2 cup crumbled feta cheese
- 1 tsp garlic powder
- Salt and black pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly browned.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside.
- In a small bowl, whisk together honey and balsamic vinegar to make the glaze.
- Remove vegetables from oven, drizzle with honey glaze, and toss to coat. Return to oven for 3-5 minutes to caramelize slightly.
- Transfer to a serving dish, top with toasted walnuts and crumbled feta. Garnish with fresh thyme if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side
- Cuisine: American