Description
Roasted brown butter butternut squash with apples and Brussels sprouts delivers autumn’s richest flavors on one delectable pan. Caramelized edges, nutty brown butter, and sweet-savory notes promise a memorable side dish you’ll crave season after season.
Ingredients
Scale
Main Vegetables and Fruits:
- 5–6 cups butternut squash (cut into cubes)
- 1 pound brussels sprouts (halved if large)
- 2 apples (sliced into thick wedges)
- 1 small red or yellow onion (sliced into thick strips)
Fats and Oils:
- 4 tablespoons (57 grams) butter
- 2 tablespoons (30 milliliters) olive oil
Seasonings and Aromatics:
- 1 tablespoon thinly sliced garlic
- 1 tablespoon fresh chopped herbs like sage or thyme
- Zest of 1 lemon (only the yellow part, not the white pith)
- Coarse salt and fresh black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Generously grease a large baking sheet or roasting pan with cooking spray or olive oil to prevent sticking.
- Dice the butternut squash, Brussels sprouts, apples, and onion into uniform bite-sized pieces to ensure even roasting. Mince the garlic finely to distribute its flavor evenly throughout the dish.
- Transfer the chopped vegetables and fruits into a spacious mixing bowl. Drizzle of olive oil and of fresh lemon juice over the mixture. Season with of coarse salt and freshly ground black pepper to enhance the natural flavors.
- Spread the seasoned vegetable and fruit mixture in a single layer across the prepared baking sheet, ensuring minimal overlap to promote proper caramelization and roasting.
- Place the baking sheet in the preheated oven and roast for 40 to 50 minutes, stirring halfway through to promote even browning and prevent burning.
- During the roasting time, prepare the brown butter by melting of unsalted butter in a small saucepan over medium heat. Continuously stir the butter, watching it transform from pale yellow to a rich amber color with a nutty aroma, which typically takes about 5 to 7 minutes.
- Once the vegetables and fruits are tender and caramelized, remove the baking sheet from the oven. Sprinkle freshly chopped herbs like thyme or parsley over the roasted mixture.
- Drizzle the golden brown butter evenly across the roasted vegetables and fruits. Gently toss to coat and distribute the flavors. Taste and adjust seasonings with additional salt and pepper if needed before serving warm.
Notes
Recipe Card Notes:
- Seasonal celebration of autumn’s bounty, blending sweet and savory flavors in one delightful dish.
- Roasting transforms ordinary vegetables into caramelized, deeply flavorful bites that dance on your palate.
- Brown butter adds nutty complexity, elevating simple ingredients into a restaurant-worthy side dish.
- Versatile recipe works perfectly as a holiday side or weeknight vegetable medley for busy families.
- Minimal prep time delivers maximum flavor through strategic oven roasting and simple ingredient selection.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg