Butternut squash and Brussels sprouts traybake
Roasted Brussels sprouts with butternut squash, pomegranate and pecans. A colourful side that's perfect for a Sunday roast or Christmas Day.
- 500 g Brussels sprouts prepared
- 1 medium onion sliced
- 3 cloves garlic crushed
- 300 g butternut squash peeled and cubed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Sea salt to taste
- 100 g pomegranate seeds
- 100 g pecan nuts
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Get a roasting tin ready.
Prepare 500g Brussels sprouts by cutting the ends off and removing any old or damaged leaves from the outside. (see above for more detail)
Place in a roasting tin with a sliced onion, 3 cloves crushed garlic and 300g chopped butternut squash.
Drizzle with 2 tbsp olive oil, 1 tbsp balsamic vinegar and sea salt. Mix well.
Roast for 20 minutes, stir well, then return to the oven for a further 20 minutes.
After the second 20 minutes it should be done. However, if your butternut squash or sprouts are still firm when you insert a knife in them continue to roast until soft.
Transfer to a serving dish and sprinkle over 100g pomegranate seeds and 100g pecan nuts. Serve warm.
Calories: 361kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Sodium: 38mg | Potassium: 961mg | Fiber: 10g | Sugar: 11g | Vitamin A: 8929IU | Vitamin C: 128mg | Calcium: 116mg | Iron: 3mg