Roasted Brussels Sprouts and Butternut SquashThe CIA’s Roasted Brussels Sprouts and Butternut Squash recipe is a celebration of fall flavors. From the CIA's Vegetables cookbook.
Makes 6 cups, approximately 10 to 12 servings
- 1 pound Brussels sprouts, trimmed and cut in half (approximately 4 cups)
- 1 pound butternut squash, peeled, seeded and cut into large cubes (approximately 3 cups)
- 5 ounces roasted peeled chestnuts (3/4 cup)
- 14 ounces frozen pearl onions
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 5 sage leaves, stems removed, sliced crosswise into thin ribbons
- Salt and pepper, to taste
- Preheat the oven to 400 degrees F.
- Combine the Brussels sprouts, butternut squash, chestnuts, and pearl onions in a large bowl. Add the olive oil and stir to combine, coating all of the ingredients evenly with the oil.
- Spread the vegetables out into an even layer on a large baking sheet or roasting pan.
- Roast the vegetables for 35 to 40 minutes, or until they are nicely caramelized and fork-tender.
- Remove the vegetables from the oven and, while still hot, drizzle with maple syrup, sprinkle with sage, and season with salt and pepper to taste. Transfer to a warm serving dish and serve immediately.
Per serving: 87 CALORIES, 1.5 g PROTEIN, 14 g CARBOHYDRATES, 2 g FIBER, 2.5 g TOTAL FAT (0.5 g saturated fat), 67 mg SODIUM, 0 mg CHOLESTEROL