Roast Brussel Sprouts and Butternut Squash Bowl
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 people
Roast Brussel Sprouts and ButterNut Squash Bowl with quinoa. The sauce is Balsamic Dijon Sauc.
- 1 lb Brussel sprouts
- 1 lb butternut squash
- 1/4 cup walnuts, chopped substitute peacans or omit nut
- 1/4 cup cranberries sweetend or unsweetened.
- pinch pepper
- 1 cup quinoa, uncooked
- 1/4 tsp pepper
- salt (optional) season to taste
- 1/4 cup pumpkin seeds optional
- 1/3 cup balsamic vinegar
- 2 tbsp maple syrup
- 2 tsp Dijon mustard
Preheat oven to 420 degrees. Line a baking sheet with parhment paper.
Cook quinoa according to instructions and set aside.
Trim the end of the Brussel sprouts and slice in half
Peel the butter nut squash and remove the seeds. Chop the butter squash 1 inch pieces or cubes
Add the brussel sprouts and the butternut squash to a bowl and toss with balsamic dijon sauce. Add in the salt and pepper and mix.
Add the brussel sprouts and the butternut squash to the lined baking pan. Bake in the oven for 30 minutes. The butternut squash should be tender. Remove from the oven and stir the vegetables and add in the chopped walnuts and crainberries and allow to cook for 5-7 more minutes.
Remove from the oven and prepare you bowl.
To prepare an individuall bowl, add in the quinoa and top with Roasted Brussel sprouts and butternut squash mixture and topp with pumpkin seeds(optional)
Option: You could mix together the cooked quinoa and the roasted vegetables together and serve.