Here’s a pairing of two of our favorite fall produce stars, butternut squash and Brussels sprouts. To make it simply toss cubes of butternut squash and Brussels sprouts with oil, salt and pepper and roast them until they’re browned and tender. Once they come out of the oven, serve them drizzled with Tessemae’s Pantry Balsamic Vinaigrette for a simple seasonal side dish for the holidays.
Makes: 8 cups
Active Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
WHAT YOU NEED
½ butternut squash, peeled, seeded and cut into cubes, about 4 cups
4 cups Brussels sprouts, cut in half if large
1 tablespoon extra-virgin olive oil
½ teaspoon salt
Freshly ground pepper to taste
3 tablespoons Tessemae’s Pantry Balsamic Vinaigrette
WHAT YOU DO
- Preheat oven to 450 degrees F.
- Toss squash, Brussels sprouts, oil, salt and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
- Roast the vegetables, stirring once or twice until the squash and Brussels sprouts are browned in spots and tender when pierced with a fork, about 22 minutes.
- Transfer the vegetables to a large serving dish. Drizzle Tessemae’s Balsamic Vinaigrette over the vegetables. Sprinkle with herbs. Serve warm.