We love Brussels sprouts, but we totally get it when people say they don’t like them. That’s probably because their Mom or Grandma overcooked them to the point of mush, didn’t season them at all, and then made a spot on their plate for these disgusting balls giving off the repulsive smell of sulphur...
But we believe that you can make ANY vegetable taste good, so long as you prepare it properly! Add some life to your vegetables by adding some salt, fat, acid, some Nourished By Heirloom culinary seasoning(s) and BOOM you’ve got a delicious, flavourful and nutrient dense side dish.
This recipe is perfect to serve as a side dish on any day of the week but especially on Thanksgiving or Christmas! Or turn it into a healthy and filling meal by adding some sausage, chicken or smoked tempeh!
Total time: 50 minutes
- 4 cups Brussels sprouts, trimmed and quartered
- 4 cups butternut squash, small/medium diced
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh rosemary, minced
- 2 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp Umami seasoning
- 2 tsp Everything seasoning
- 2 tbsp melted butter (use vegan to make this recipe dairy free)
- 1/3 cup raw walnuts
- 1/3 cup dried cranberries
- optional garnish: more Everything seasoning or goat cheese!
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Put the Brussels sprouts and butternut squash into a bowl.
- In a separate small bowl, and mix together the fresh herbs, balsamic vinegar and seasonings with the melted butter. Coat the Brussels sprouts and butternut squash with the melted butter mixture and gently toss together with clean hands or a spatula.
- Transfer seasoned veg to prepared baking sheet and roast for 30 minutes, flipping every 15 minutes or so to ensure even cooking. After 30 minutes, add the dried cranberries and walnuts, then cook for an additional 10 minutes until veg is cooked, but still a little firm to bite.
- Remove from oven and serve! Option to garnish with Everything seasoning and crumbed goat cheese before serving.