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## **The Beauty of Roasted Brussels Sprouts & Butternut Squash**
Both Brussels sprouts and butternut squash are seasonal vegetables that come into their own during the cooler months, particularly in **autumn** and **winter**. Each vegetable has its unique qualities, but when roasted together, they create a perfect symphony of flavors.
### **Brussels Sprouts: A Nutrient-Packed Powerhouse**
Brussels sprouts are small, leafy green vegetables that belong to the **cruciferous vegetable family**, which includes broccoli, cabbage, kale, and cauliflower. They are often misunderstood or disliked due to their strong, somewhat bitter flavor, but when prepared correctly, Brussels sprouts are incredibly flavorful and tender.
These vegetables are packed with essential nutrients like **vitamin C**, **fiber**, **folate**, and **vitamin K**, as well as **antioxidants** that help combat oxidative stress and support overall health. Roasting Brussels sprouts helps soften their bitterness, bringing out a natural sweetness and depth of flavor. When caramelized in the oven, they develop a crispy outer layer that contrasts beautifully with the tender inner leaves.
### **Butternut Squash: Sweet, Nutty, and Velvety**
Butternut squash is a type of winter squash that is characterized by its **sweet, nutty flavor** and **smooth, velvety texture**. With its vibrant orange color, it’s often associated with autumn dishes, especially because it’s in season during the fall and early winter months.
Butternut squash is an excellent source of **vitamin A**, **vitamin C**, and **potassium**, as well as a variety of **antioxidants** such as **beta-carotene**, which give it its rich color and help promote eye health. When roasted, butternut squash softens and caramelizes, becoming even sweeter and adding a satisfying depth to dishes.
### **Why They Work So Well Together**
While Brussels sprouts and butternut squash might seem like an unlikely pairing, they complement each other perfectly in a roasted dish. The slight bitterness of the Brussels sprouts contrasts beautifully with the natural sweetness of the butternut squash, creating a balance of flavors that are both hearty and refreshing.
Roasting them together also makes for a simple, no-fuss cooking method. The vegetables are cut into manageable pieces, tossed in a little oil and seasoning, and placed in the oven to roast until golden brown and tender. The result is a delicious, healthy dish that can be served on its own or as a side to complement any main course.
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## **Preparing the Roasted Brussels Sprouts & Butternut Squash Delight**
The process of making **Roasted Brussels Sprouts & Butternut Squash Delight** is straightforward, with minimal ingredients required. Below, we’ll break down the steps for preparing this delicious dish, as well as the essential ingredients to bring it all together.
### **Ingredients:**
– **1 lb. Brussels sprouts** (fresh, trimmed, and halved)
– **1 small butternut squash** (peeled, seeded, and cubed)
– **2 tbsp. olive oil** (for tossing the vegetables)
– **1 tsp. garlic powder** (for extra depth of flavor)
– **1 tsp. onion powder** (optional, for savory richness)
– **1/2 tsp. ground cinnamon** (to enhance the sweetness of the squash)
– **1/2 tsp. salt** (adjust to taste)
– **1/4 tsp. black pepper** (for a subtle heat)
– **1 tbsp. balsamic vinegar** (optional, for tangy depth)
– **1/4 cup toasted nuts** (such as **pecans** or **walnuts**, optional, for crunch)
– **Fresh herbs** (such as thyme, rosemary, or sage, optional, for added fragrance)
– **Fresh parsley** (for garnish)
### **Instructions:**
#### **Step 1: Prepare the Vegetables**
1. **Trim the Brussels sprouts** by cutting off the tough ends and removing any outer leaves that are discolored. Cut them in half to help them cook more evenly.
2. **Peel the butternut squash** using a vegetable peeler, and then slice off both ends. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cut the flesh into **1-inch cubes**. If the squash is difficult to cut, you can microwave it for a few minutes to soften it slightly before peeling and chopping.
#### **Step 2: Season the Vegetables**
1. Place the Brussels sprouts and butternut squash cubes in a large bowl.
2. Drizzle the vegetables with **olive oil**, and sprinkle with **garlic powder**, **onion powder**, **ground cinnamon**, **salt**, and **black pepper**. Toss the vegetables thoroughly to ensure that they are evenly coated in the oil and spices.
#### **Step 3: Roast the Vegetables**
1. Preheat your oven to **400°F (200°C)**. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Spread the seasoned Brussels sprouts and butternut squash cubes in a single layer on the baking sheet. Avoid overcrowding the pan, as this will prevent the vegetables from roasting properly.
3. Roast the vegetables in the preheated oven for about **25-30 minutes**, tossing halfway through the cooking time. The Brussels sprouts should be crispy on the edges, and the butternut squash should be tender and lightly caramelized.
#### **Step 4: Add the Finishing Touches**
1. Once the vegetables are roasted to your liking, remove them from the oven. If desired, drizzle a little **balsamic vinegar** over the vegetables for an added layer of flavor and tang.
2. Garnish with **toasted nuts** for added texture and a **sprinkle of fresh parsley** for color.
3. Serve the dish warm as a side or a main course.
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