No season inspires me to eat my veggies quite like fall. I love a slow roasted preparation, sprinkled with sea salt and parmesan. So good! Last night I roasted a chicken, so I made Parmesan Roasted Acorn Squash and Brussel Sprouts as my side. My husband who’s more of a meat and potatoes guy loved the veggies! The way that the brussel sprouts crisp up in the oven makes it feel like you’re eating chips or something naughty, and the squash takes the place of a creamy potato. The recipe (below) couldn’t be easier.
- 1 whole acorn squash, cubed (I get mine pre-cubed at Trader Joe's)
- 8-12 brussel sprouts halfed
- 4 tablespoons or butter, melted (I prefer butter to olive oil for this recipe but both would work)
- salt and pepper to taste
- grated parmesan cheese to taste
- Preheat oven to 375 degrees.
- Melt butter in a small pan, or bowl in the microwave.
- On a sheet pan, drizzle the butter over the veggies. Add salt and pepper and toss to combine.
- Spread veggies into a single layer.
- Bake for 20 minutes, then turn up the heat to 400 and continue roasting for 15 minutes, or until everything looks golden brown around the edges.
- Remove the pan from the oven and sprinkle veggies with parmesan.
- Turn the oven off, and return the pan to the oven to allow parmesan to get warm while you plate the rest of your meal (2-3 mins).