Nothing spells comfort like butternut squash and Brussels sprouts! So try this healthy, delicious, seasonal recipe for Roasted Balsamic Butter and Brussels Sprouts with Farro. These vegetables offer such caramelized, salty goodness when roasted and combined together, as they are in this simple roasted vegetable side dish. Butternut squash’s golden hue is a card to its beta-carotene content, and the spiciness of Brussels sprouts foreshadows its potent sulfur compounds—both powerful antioxidants linked to health protection. So if you’re looking for some inspired vegan butternut squash recipes and Brussels sprouts recipes, you’ve come to the right place! Best of all, these vegetables are in season during the cooler fall and winter months when fresh produce offerings may not be as widely available. In fact, this Roasted Brussels Sprouts and Butter Squash Side Dish is perfect for your holiday menu. Combining these vegetables with farro—a whole grain, ancient grain that dates back to Italy—makes this recipe a hearty dish in one—simply serve it with a plant-based protein, like roasted spicy sesame tofu, for a simple, nutritious balanced meal. Plus, the combination of veggies and farro means this dish is off the charts when it comes to heart- and gut-healthy fiber levels. If you’re looking for more information on how to cook farro, check out my farro blog here.
This Balsamic Roasted Corn and Brussels Sprouts with Farro recipe is also a great addition to your holiday table, including Thanksgiving and Christmas. I bring a big plate to my Thanksgiving and it’s a big hit with everyone: vegetarians, vegans, and omnivores. Bring it to your next drink or party and watch it become the most popular side dish at the party. If you’re in a hurry, use pre-cut squash, available at many grocery stores.
Is farro gluten free?
Unfortunately, it isn’t. But if you’re avoiding gluten, you can easily substitute a different grain for the farro, such as sorghum, buckwheat, or brown rice. Leftovers are great the next day too.
Description
The comforting marriage of butternut squash, Brussels sprouts, and farro come together in this simple, vegan recipe for Roasted Balsamic Zucchini and Brussels Sprouts with Farro, which is great for a rustic meal or your holiday table.
Farro:
Vegetables:
- 2 pounds butternut squash, peeled, diced
- 1 pound fresh Brussels sprouts, trimmed, halved
Balsamic vinaigrette:
Garnish:
- ¼ cup coarsely chopped pecan
- Bring the stock to a boil medium saucepan on medium heat. Add the farro, cover and simmer for 25-30 minutes, stirring occasionally, until tender. Don’t overcook. Replace moisture lost during evaporation with additional liquid if necessary. Drain the broth left over from the farro and set aside.
- Meanwhile, preheat oven to 375F.
- In a large pan (9 × 13″).
- To make balsamic vinaigrette: Mix balsamic vinegar, olive oil, mustard, sage, garlic, salt, black pepper in a small dish.
- Toss the vinaigrette over the vegetables with tongs to spread the ingredients.
- Place the pan on the top shelf of the oven. Cook for about 30 minutes, until the vegetables are tender, stirring every 15 minutes.
- Remove the pan with the vegetables from the oven, add the baked farro and sprinkle with the pecans. Return to the oven and bake for another 10 minutes, uncovered, until golden brown and tender.
- Serve immediately.
- Makes 6 servings
Notes
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Category: Entrance
- Kitchen: American
Nutrition
- Serving Size: 1 portion
- Calories: 203
- Sugar: 4 gr
- Sodium: 53 mg
- Fat: 7 gr
- Saturated fat: 1 gr
- Carbohydrates: 34 gr
- Fiber: 3 gr
- Protein: 5 gr
Keywords: butternut squash, brussels sprouts, vegan squash recipe
For other vegetable side dishes, check out the following:
Maple and balsamic roasted Brussels sprouts
Orange Ginger Roasted Carrots
Broccoli Walnut Au Gratin
Mashed potatoes and heirloom carrots with basil, garlic and olive oil
Roasted potatoes and rosemary tomatoes
Roasted Lemon Cilantro Shishito Peppers
