Roasted Delicata Squash and Brussels Sprout Recipe
"Experience the essence of autumn with our Roasted Delicata Squash and Brussels Sprouts, elegantly finished with a balsamic reduction. This delightful side dish pairs beautifully with your choice of protein, making it a perfect addition to any meal."
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Ingredients
- 2 Delicata squash
- 1 medium red onion
- 1 pound Brussels sprouts
- 1 teaspoon kosher salt and black pepper
- balsamic glaze
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 2 tablespoons extra virgin olive oil
Equipment Needed
- sheet pan
Instructions
- 1
Begin by heating your oven to 425°F (220°C).
- 2
Prepare a baking sheet by covering it with parchment paper. Slice the delicata squash in half lengthwise, scoop out the seeds, and then cut the squash into ½-inch thick pieces.
- 3
In a mixing bowl, combine the squash slices with 1 tablespoon of olive oil, 1/2 teaspoon of salt, along with the paprika and cinnamon. Arrange the squash on one side of the prepared baking sheet in a single layer.
- 4
In another bowl, mix the Brussels sprouts and the sliced red onion with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to your liking. Spread this mixture on the opposite side of the baking sheet, ensuring an even layer.
- 5
Roast in the oven for 25 to 30 minutes, or until both the squash and Brussels sprouts are golden and tender. Finish by drizzling with balsamic vinegar before serving.