Roasted Brussel Sprouts with Delicata Squash and Pecans
You’ll be licking your plate clean with these Roasted Brussel Sprouts with Delicata Squash and Pecans recipe.
Not only is a great way to add some color to your plate, you can incorporate this recipe in a variety of ways. From using it as a side dish, to adding some protein to it for a balanced meal, to using it as a topping for winter salads.
Add this flavorful Roasted Brussel Sprouts with Delicata Squash and Pecans recipe to your menu for the whole family to enjoy!
Ingredients Needed:
- Delicata Squash: One of my absolute favorite fall/winter veggies! Love the flavor but hate cutting it up? Try wrapping it in a paper towel and placing in the microwave for about 2 minutes. This will help soften it, so it’s easier to cut. And remember – the skin is edible!
- Brussel Sprouts: Another veggie favorite of mine, and full of nutrients including fiber, Vitamin C and Vitamin K.
- Red Onion: Adds some nice flavor to this recipe, as well as prebiotics which are great for supporting gut health!
- Pecans: These add some crunch to this recipe, as well as healthy fats, and nutrients like calcium, magnesium and potassium.
- Maple Syrup: Adds a touch of sweetness, but isn’t overpowering. I love buying local maple syrup whenever possible.
- Ghee/butter: You can use either one. I’d suggest using ghee if you’re looking for a lactose-free option.
- Sea Salt: Not all sea salt is created equal. I personally use and recommend the Redmond brand, which is a high-quality sea salt full of nutrients.
Ways to Use This Recipe:
I’m all about using recipes in several different ways, and this recipe is no different. Try incorporating this Roasted Brussel Sprouts with Delicata Squash and Pecans recipe in different ways such as:
- A delicious side dish to any meal
- Into a simple meal when combined with a protein such as ham or chicken
- As a topping on salad greens to make a delicious winter salad
- Into a veggie bowl mixed with quinoa and turkey
- Topped with fried eggs for a balanced breakfast
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Roasted Brussel Sprouts with Delicata Squash and Pecans
Ingredients
- 1 medium delicata squash, halved and seeds removed
- 1 lb. Brussel sprouts, stems removed and halved
- 1 red onion, sliced into 1 inch pieces
- 2 Tbsp. ghee or butter, melted
- 2 Tbsp. maple syrup, divided
- 1/2 tsp. sea salt
- 1/2 cup pecans
Instructions
- Preheat the oven to 425 degrees F.
- Prep the delicata squash: Cut the squash in half crosswise, and then in cut in half again lengthwise. Scrape out the seeds and strings with a metal spoon. Cut the squash into strips; about 1/2-inch thick.
- Place the squash, Brussel sprouts, red onion, ghee/butter, 1 Tbsp. maple syrup and sea salt together in a large bowl. Mix well.
- Spread out on a large baking sheet sprayed with cooking oil and place in the oven for 20 minutes.
- Once time is up, remove from the oven and add the pecans to the mixture.
- Place back into the oven and bake for another 10 minutes.
- Remove from oven and drizzle with remaining maple syrup.
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