Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts is a delightful dish that brings autumn flavors to your table. The sweet taste of honey combined with roasted vegetables creates a dish that is both savory and sweet. This recipe is perfect for a cozy dinner or as a side dish for holiday gatherings.

Why Make This Recipe

This recipe is easy to make and packed with nutrition. Butternut squash and Brussels sprouts are full of vitamins, while the honey adds a natural sweetness. It’s not just healthy; it’s delicious! Plus, it showcases vibrant colors that make your meal visually appealing. If you’re looking for a new veggie side dish or a way to impress your guests, this is the recipe for you.

How to Make Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 1/2 cups Brussels sprouts, trimmed and halved
• 1 medium beet, peeled and diced
• 1 medium carrot, peeled and diced
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the butternut squash, Brussels sprouts, beet, carrot, cranberries, and olive oil. Toss to coat.
3. Spread the mixture onto a baking sheet in a single layer.
4. Drizzle honey over the vegetables and season with salt and pepper.
5. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and lightly caramelized, stirring halfway through.
6. Remove from the oven and sprinkle with feta cheese before serving.

How to Serve Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

You can serve this dish hot as a side for grilled meats or fish. It also works well as a main dish when served with quinoa or rice. For an extra touch, garnish with fresh herbs like parsley or thyme.

How to Store Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3-4 days. Reheat in the oven or microwave before serving.

Tips to Make Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

• Make sure to cut the vegetables into similar sizes for even cooking.
• Feel free to experiment with different nuts or seeds by adding them for extra crunch!
• Adjust the amount of honey based on your preference for sweetness.

Variation

You can change this recipe by adding different vegetables like sweet potatoes or parsnips. For a vegan option, skip the feta cheese or replace it with a vegan alternative.

FAQs

1. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries can be quite tart. You may want to add a bit more honey to balance the flavors.

2. How can I make this dish ahead of time?
You can prepare the vegetables and toss them with oil and honey a few hours before roasting. Just cover and keep them in the fridge until you are ready to bake.

3. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it safe for those with gluten sensitivities.

Enjoy making and sharing this delightful Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts!

Mediterranean Honey Roasted Butternut Squash with Brussels Sprouts

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• Author: krmibk110
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful dish that combines the sweet taste of honey with the savory flavors of roasted butternut squash and Brussels sprouts, perfect for cosy dinners and holiday gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash, peeled and cubed
• 1 1/2 cups Brussels sprouts, trimmed and halved
• 1 medium beet, peeled and diced
• 1 medium carrot, peeled and diced
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the butternut squash, Brussels sprouts, beet, carrot, cranberries, and olive oil. Toss to coat.
3. Spread the mixture onto a baking sheet in a single layer.
4. Drizzle honey over the vegetables and season with salt and pepper.
5. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and lightly caramelized, stirring halfway through.
6. Remove from the oven and sprinkle with feta cheese before serving.

Notes

Cut the vegetables into similar sizes for even cooking. Adjust the amount of honey based on your preference for sweetness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 15g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 15mg

Keywords: butternut squash, Brussels sprouts, roasted vegetables, Mediterranean, holiday dish, side dish