Simple Roasted Brussels with Pears & Butternut Squash
By Isabel Smith, MS, RD, CDN
Warm and delicious vegetable sides are my favorite addition to any meal, especially during the cold winter months. What’s even better, this cozy winter vegetable mix helps to boost your immune system, not to mention it’s absolutely delicious. Butternut squash is a good source of cancer-fighting antioxidants and immune-boosting vitamin C, while Brussels sprouts are a rich source of anti-cancer compounds like isothiocyanates and sulforaphane; isothiocyanates also play a key role in prompting the liver to boost its detoxifying enzymes. And let’s not forget about the pears. They’re loaded with nutrients too, particularly quercitin, a compound in the flavonoid family that act as antioxidants by protecting cells from damage.
Altogether this dish is loaded with nutrients and is oh-so-delicious. For extra added crunch, add nuts of your choice such as walnuts or shaved almonds.
Ingredients
- 14 – 16 Brussels sprouts (equal to 1 cup when sprouts are cut into fours), washed and cut into fours
- 1 pear, washed, cored and cubed
- 1 small butternut squash (equal to 1 cup cubed), washed, peeled and cubed
- 2 – 3 tbsp olive oil
- Dash of sea salt and pepper, to taste
Directions
- Preheat the oven to 400 F (200 C).
- Wash and prepare ingredients and place in a metal or glass baking dish.
- Pour olive oil, salt and pepper over the vegetables then mix the vegetables and seasoning together with a spoon.
- Put the dish into the oven and allow to bake for 30-45 minutes or until the vegetables and pear are soft and lightly browned.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 140
Fat: 9g
Trans Fat: 1.5g
Cholesterol: 0mg
Sodium: 170mg
Carbohydrates: 13g
Fiber: 4g
Sugars: 3g
Protein: 3g