Brussels and Butternut Bohemia

Delight your taste buds with "Brussels and Butternut Bohemia," a vibrant, oven-roasted medley that brings out the best of seasonal produce. This recipe combines tender Brussels sprouts and sweet butternut squash, seasoned with a flavorful blend of paprika, garlic powder, and olive oil, then roasted to caramelized perfection. A drizzle of tangy balsamic glaze and a sprinkle of toasted walnuts elevate this dish with rich depth and irresistible crunch. Ready in under an hour, this easy-to-follow recipe is perfect as a hearty vegetarian side or a centerpiece for your fall and winter gatherings. Bonus: a sprig of fresh rosemary adds an aromatic touch, making every bite as fragrant as it is delicious.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 500 grams Butternut squash
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.5 teaspoon Garlic powder
• 2 tablespoons Balsamic glaze
• 50 grams Walnuts
• 1 sprig Fresh rosemary (optional)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Trim the Brussels sprouts by cutting off the stem ends and removing any yellow or damaged outer leaves. Slice the larger sprouts in half lengthwise.

Step 3

Peel and cube the butternut squash into bite-sized pieces, approximately 2-3 cm.

Step 4

In a large mixing bowl, combine the Brussels sprouts and butternut squash. Drizzle with olive oil, and sprinkle in salt, black pepper, paprika, and garlic powder. Toss thoroughly to ensure all pieces are evenly coated.

Step 5

Spread the vegetables in a single layer on a large baking sheet. If desired, place the sprig of rosemary on top for added aroma.

Step 6

Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking to ensure even caramelization. The vegetables should be tender and have slightly crisped edges.

Step 7

While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to avoid burning. Remove from heat and set aside.

Step 8

Once the vegetables are done, remove them from the oven and transfer them to a serving dish. Drizzle the balsamic glaze over the roasted vegetables and gently toss to combine.

Step 9

Sprinkle the toasted walnuts on top as a final touch, and serve warm.

Nutrition Facts

Serving size	(1134.9g)

Amount per serving	% Daily Value*
Calories	1205.2

Total Fat 75.2g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 27.6g
Cholesterol 0mg	0%
Sodium 2480.6mg	0%
Total Carbohydrate 124.0g	0%
Dietary Fiber 37.8g	0%
Total Sugars 42.3g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 411.6mg	0%
Iron 8.4mg	0%
Potassium 1816.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 9.5%

Carbs: 38.3%