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 aspect 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, in the event 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 through the cooler fall and winter months, when contemporary produce choices is probably not as broadly accessible. Actually, this roasted brussel sprouts and butternut squash aspect dish is ideal to 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, reminiscent of Grilled Spicy Sesame Tofu, for a easy, nutritionally balanced meal. Plus, the mixture of greens and farro means this dish is off the charts in ranges of heart- and gut-healthy fibers. If you happen to’re searching for extra info on prepare dinner farro, try my farro weblog right here.
This Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe can be an amazing addition to 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 occasion and watch it turn into the preferred aspect dish on the occasion. If you happen to’re in a rush, use pre-cut squash, accessible at many grocery shops.
Is farro gluten free?
Sadly, it’s not. However if you’re avoiding gluten, you possibly can simply substitute a special grain for farro, reminiscent of sorghum, buckwheat, or brown rice. The leftovers are nice the following 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 contemporary 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 often, till simply tender. Don’t overcook. Substitute moisture misplaced to evaporation with extra 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 giant 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. Cook 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 prepare dinner for a further 10 minutes, uncovered, till golden brown and tender.
- Serve instantly.
- Makes 6 servings
- Prep Time: 20 minutes
- Cook dinner Time: 40 minutes
- Class: Entree
- Delicacies: American
- Serving Measurement: 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 aspect dishes, try 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