2024 Episode 223 - Brussels Sprouts and Butternut Squash Medley (Vegan/WFPB)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and adds a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and provide a similar crunch.

Preheat the oven to 400°F.

Cut the brussels sprouts in half.

Peel and dice half of a butternut squash and one sweet potato into small pieces.

Spread parchment paper on a baking sheet.

Drizzle olive oil over the brussels sprouts and butternut squash and sweet potato.

Sprinkle about 1/4 teaspoon of salt over the vegetables and toss to coat evenly.

Place the brussels sprouts flat side down on the baking sheet.

Combine olive oil and maple syrup in a bowl and pour over the butternut squash and sweet potato, then toss to coat.

Add 1/2 teaspoon of cinnamon to the butternut squash and sweet potato mixture and toss again.

Spread the butternut squash and sweet potato mixture on a separate baking sheet.

Roast both trays in the preheated oven for 20-25 minutes, checking for tenderness around the 10-minute mark and turning the brussels sprouts over.

After 25 minutes, remove both trays from the oven and combine the roasted vegetables in a large bowl.

Add pumpkin seeds to the combined vegetables, tossing to mix.

Add raisins to the mixture and toss again before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens