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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 attempt. 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, should you’re looking out for some inspiring vegan butternut squash recipes and brussel sprouts recipes, you got here to the correct place! Best of all, these veggies are in season throughout the cooler fall and winter months, when contemporary produce choices will not be as extensively out there. In reality, this roasted brussel sprouts and butternut squash aspect dish is ideal on your vacation menu. The mixture of those greens with farro—a complete grain, historic 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. If you’re searching for extra data on how you can cook dinner farro, try my farro weblog right here.
This Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe can also be an excellent addition on your vacation desk, together with Thanksgiving and Christmas. I carry a giant dish to my Thanksgiving potluck, and it’s a massive hit amongst everybody: vegetarians, vegans, and omnivores alike. Bring it to your subsequent potluck or social gathering and watch it change into the most well-liked aspect dish on the social gathering. If you’re in a rush, use pre-cut squash, out there at many grocery shops.
Is farro gluten free?
Sadly, it’s not. But if you’re avoiding gluten, you may simply substitute a special grain for farro, akin to sorghum, buckwheat, or brown rice. The leftovers are nice the subsequent day too.
Description
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 great for a country meal or your vacation desk.
Farro:
Vegetables:
- 2 kilos butternut squash, peeled, cubed
- 1 pound contemporary brussel sprouts, trimmed, halved
Balsamic Vinaigrette:
Garnish:
- ¼ cup coarsely chopped pecans
- Bring broth to boil in a medium pot over medium warmth. Add farro, cowl, and simmer for 25-Half-hour, stirring often, till simply tender. Do not overcook. Replace moisture misplaced to evaporation with extra liquid, if wanted. Drain any leftover broth from farro and put aside.
- Meanwhile, preheat oven to 375 F.
- Place butternut squash and Brussels sprouts in a massive baking dish (9 × 13 “).
- To make balsamic French dressing: Mix 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 for about Half-hour, till greens are barely tender, stirring each quarter-hour.
- Remove the baking dish of greens from the oven, toss in cooked farro, and sprinkle with pecans. Return to oven and cook dinner for a further 10 minutes, uncovered, till golden brown and tender.
- Serve instantly.
- Makes 6 servings
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 203
- Sugar: 4 g
- Sodium: 53 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
Keywords: 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