Hello and welcome to solsarin. This post is about “roasted butternut squash and brussel sprouts“.
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda).
A cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large.
As of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). Cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
I was never a big fan of health nuts like brussels sprouts and butternut squash. Until one day when I grew up and realized roasted vegetables are gloriously yummy.
Our Littles are clearly smarter than I was. They get the roasted veggie thing; the Littlest Little even begs for brussels sprouts out of the blue. Really.
For awhile I absentmindedly left brussels sprouts off my greens radar. That boy hounded me every day until I started remembering to throw brussels in my cart from now on and forever more.
I make no promises that this Roasted Brussels Sprouts and Butternut Squash will turn chicken-nugget-only bambinos into vegetable lovers.
But I will say this is a shockingly easy way to prepare sprouts ‘n squash in a way that tastes incredible.
And ya never know; even those who profess not to be mini-cabbage gobblers might just do a double take with this one…
Prepping Tips: If you are prepping ahead for Thanksgiving or bringing this to a friend or family members’ house, you can roast the vegetables ahead of time (you can blast them in a 350 degree Fahreneheit oven for 10-15 minutes just before serving) and wait to dress them until just before serving.
Notes: This recipe makes just enough dressing for the entire dish, so if you decide to double or triple the roasted vegetable amount, be sure to double or triple the dressing as well!
Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries is one of the best holiday side dishes you’ll ever try! It’s a perfect recipe for Thanksgiving, Christmas, New Year’s Eve, or any time you like! This side dish is packed with vegetables and nuts. It’s healthy, gluten-free, vegetarian, and rich in fiber!
Thanksgiving and Christmas are two of my favorite holidays! I love the kinds of food we cook this time of year, bursting with Fall and holiday flavors. While we all love good old regular recipes that we are so accustomed to this time of year (green beans, mashed potatoes, sweet potatoes, stuffing, etc.) I hope you will also give a try to this side dish for your Thanksgiving dinner.
And, I love the combination of ingredients here! Even if you don’t like Brussels sprouts, you’ll love them here. Roasted Brussels sprouts taste great when combined with all the classic Autumn flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the Brussels Sprouts. And, you get a little bit of crunch from pecans and dried cranberries.
This holiday recipe will bring so many colors and lots of flavors to your holiday menu!
Pair Roasted Butternut Squash and Brussels sprouts with one of these delicious main dishes:
All the dishes below are simple and easy to make. They make a perfect addition to the Thanksgiving menu.
Calories310kcal (16%)Carbohydrates35g (12%)Protein5g (10%)Fat19g (29%)Saturated Fat2g (10%)Sodium24mg (1%)Potassium658mg (19%)Fiber7g (28%)Sugar19g (21%)Vitamin A8615IU (172%)Vitamin C80mg (97%)Calcium94mg (9%)Iron2mg (11%)
Want to change up the flavors of this recipe?
Thank you for staying with this post “roasted butternut squash and brussel sprouts” until the end.
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