Roasted butternut squash, Brussels sprouts & caramelized garlic salad – ready in ~ 30 minutes, healthy, satisfying & bursting with flavor
This makes for a great main vegetarian dish or a nice side dish to some pork chops or roasted chicken.
Recipe:
Ingredients:
– 1 medium size butternut squash
– Brussels sprouts
– 1 garlic bulb
– sweet red pepper
– scallions
– fresh parsley
– 1/2 lemon
– shaved almonds
– roasted garlic aged cheddar
– extra virgin olive oil
– This Little Goat Went to Belize seasoning @thislittlegoat
– kosher/sea salt
Preheat oven to 425.
Start with the butternut squash since it will take the longest. Wash squash, dry it, and, using a sharp knife, cut the ends & then into half length wise. Scoop the seeds out, turn face down & cut into 1/2” slices, then cube it. Toss lightly with olive oil, salt & @thislittlegoat Belize seasoning. Place spread out on baking sheet lined with parchment paper/foil.
Peel off the outer papery layer of garlic bulb, cut approx. 1/4” off the top to expose individual garlic cloves. Drizzle well with olive oil.
Place garlic on baking sheet with butternut squash & throw all in the oven at 425 degrees.
Roast for approx. 30 min until squash is tender & crisped a little on the outside and garlic cloves are lightly browned & feel soft when pressed.
Clean & quarter Brussels sprouts. Spread them out on baking sheet & roast for 20-22 min at same temp as squash (425).
While veggies are roasting, thinly slice sweet red pepper & scallions. Cut the cheese into small cubes. Rough cut the fresh parsley.
When veggies are done roasting, place squash, Brussels sprouts, cheese, peppers & scallions into a large salad bowl.
Squeeze/peel the roasted & caramelized garlic out of the cloves & cut/smash into pieces. Add garlic to bowl.
Drizzle everything with olive oil, squeeze juice of 1/2 lemon & season with a little more salt & @thislittlegoat Belize seasoning. Toss well.
Add shaved almonds & toss again ensuring all mixed well.
Plate, sprinkle with fresh parsley & enjoy!
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