Nothing spells consolation fairly like butternut squash and brussel sprouts! So give this wholesome, scrumptious, seasonal Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe a strive. These veggies provide a lot caramelized, savory goodness when roasted and paired collectively, as they’re on this easy roasted vegetable facet dish. The golden hue of butternut squash is a calling card for its beta carotene content material, and the pungent taste of brussel sprouts foreshadows its potent sulfur compounds—each are highly effective antioxidants linked with well being safety. So, should you’re looking out for some inspiring vegan butternut squash recipes and brussel sprouts recipes, you got here to the fitting place! Better of all, these veggies are in season in the course of the cooler fall and winter months, when recent produce choices will not be as broadly accessible. In reality, this roasted brussel sprouts and butternut squash facet dish is ideal in your vacation menu. The mix of those greens with farro—a complete grain, historical wheat traced again to Italy—makes this recipe a satisfying dish in a single—simply serve it with a plant protein, akin to Grilled Spicy Sesame Tofu, for a easy, nutritionally balanced meal. Plus, the mix of greens and farro means this dish is off the charts in ranges of heart- and gut-healthy fibers. Should you’re searching for extra info on the right way to cook dinner farro, take a look at my farro weblog right here.
This Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe can be an incredible addition in your vacation desk, together with Thanksgiving and Christmas. I carry a giant dish to my Thanksgiving potluck, and it’s a large hit amongst everybody: vegetarians, vegans, and omnivores alike. Convey it to your subsequent potluck or get together and watch it change into the most well-liked facet dish on the get together. Should you’re in a rush, use pre-cut squash, accessible at many grocery shops.
Is farro gluten free?
Sadly, it’s not. However in case you are avoiding gluten, you’ll be able to simply substitute a special grain for farro, akin to sorghum, buckwheat, or brown rice. The leftovers are nice the subsequent day too.
The comforting marriage of butternut squash, brussel sprouts and farro come collectively on this easy, plant-based (vegan) recipe for Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro, which is fantastic for a country meal or your vacation desk.
- 2 kilos butternut squash, peeled, cubed
- 1 pound recent brussel sprouts, trimmed, halved
Balsamic French dressing:
- ¼ cup coarsely chopped pecans
- Convey broth to boil in a medium pot over medium warmth. Add farro, cowl, and simmer for 25-Half-hour, stirring sometimes, till simply tender. Don’t overcook. Exchange moisture misplaced to evaporation with further liquid, if wanted. Drain any leftover broth from farro and put aside.
- In the meantime, preheat oven to 375 F.
- Place butternut squash and Brussels sprouts in a massive baking dish (9 × 13 “).
- To make balsamic French dressing: Combine balsamic vinegar, olive oil, mustard, sage, garlic, salt, black pepper collectively in a small dish.
- Toss French dressing into greens with tongs to distribute substances.
- Place baking dish on the highest shelf of the oven. Prepare dinner for about Half-hour, till greens are barely tender, stirring each quarter-hour.
- Take away the baking dish of greens from the oven, toss in cooked farro, and sprinkle with pecans. Return to oven and cook dinner for an extra 10 minutes, uncovered, till golden brown and tender.
- Serve instantly.
- Makes 6 servings
- Prep Time: 20 minutes
- Prepare dinner Time: 40 minutes
- Class: Entree
- Delicacies: American
- Serving Dimension: 1 serving
- Energy: 203
- Sugar: 4 g
- Sodium: 53 mg
- Fats: 7 g
- Saturated Fats: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
Key phrases: butternut squash, brussels sprouts, vegan squash recipe
For different vegetable facet dishes, take a look at the next:
Maple and Balsamic Roasted Brussels Sprouts
Roasted Orange Ginger Carrots
Broccoli Walnut Au Gratin
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
Roasted Rosemary Potatoes and Tomatoes
Grilled Lemon Cilantro Shishito Peppers