Brussels sprouts are not an easy veggie to work with. Their tough texture and bitter bite sometimes leave me confused as to what to pair with it. I finally decided to roast them and cook them with lots of other sweet vegetables. The squash, red onions and sweet walnuts complimented them perfectly and the amazing smell of this dish lingered in the kitchen ALL day. What a beautiful Sunday.
20 brussels sprouts, halved
1 butternut squash, cubed (about 2-3 cups)
1 cup walnuts
1/2 cup sliced red onions
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp honey
1/2 tsp, plus 1/4 tsp sea salt
1/4 tsp white pepper
- Preheat oven to 375 degrees
- Toss together squash, Brussels sprouts, onion, garlic, oil 1/2 tsp salt and white pepper
- Evenly coat walnuts with honey then sprinkle with 1/4 tsp salt
- Put vegetable mix into casserole dish and bake at 375 degrees for 40 minutes
- After 40 minutes, add walnuts ontop of the vegetables and bake for an additional 20 minutes
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This looks awesome, and it is a “must try” 🙂
So delish!