Can we all agree that roasted vegetables are the best?! I’ve fallen deeply in love with these honey balsamic roasted brussels sprouts and spicy roasted cauliflower and now, these butternut squash and Brussels sprouts are winning over my heart. You’ll take the classical approach of tossing the Brussels sprouts and butternut squash in olive oil, salt and black pepper and then roast them. But the best part is the citrusy, Dijon, honey amazingness that you toss them in. The citrus vinaigrette will instantly turn everyone into roasted veggie lovers. You’ll be able to easily whip these up in 30 minutes or less and I know everyone will love this recipe for winter holiday entertaining or just a weekly side!
Butternut Squash: I recommend buying a whole squash and cubing it up yourself so you can cut the squash into uniform squares so they cook evenly. As opposed to the pre-cut butternut squash. Brussels sprouts: When buying Brussels, look for bright green Brussels with compact heads. Try to purchase Brussels in a uniform and consistent size so they can cook evenly. They are in season from late August through March and are high in vitamins A and C and are a good source of iron. Olive oil: extra virgin olive oil is preferred but you can also use something like an avocado oil as well. Orange juice: the tangy orange flavor gives these Brussels and butternut squash a total wake up call! Champagne Vinegar: I love using champagne vinegar because it adds a light, fruity and floral touch. It compliments the orange juice and veggies nicely. Honey: Since Brussels sprouts are more on the bitter side, the sweetness of honey is the perfect compliment to this side dish. Dijon: adds a slight tang and helps to balance out the flavors of the vegetables.
