Roasted Brussels and Squash with Orange Glaze by @pinchofyum

50 min

4 servings

🧃

710 ml

Orange juice

🥬

310 g

Brussels sprouts

🥒

260 g

Squash

🧀

110 g

Garlic herb goat cheese

🍇

87 g

Pomegranate arils

🌰

55 g

Rosemary walnut crispies

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Cut
    • winter squash

    Cut the winter squash into bite-size pieces.

  3. Toss
    • winter squash
    • olive oil
    • salt

    Toss the squash with 1 tablespoon olive oil and 1/4 teaspoon salt.

  4. Spread
    • winter squash

    Spread the seasoned squash on the rimmed baking sheet.

  5. Roast
    • winter squash

    Roast the squash for 15 minutes at 425°F (220°C).

  6. Halve
    • Brussels sprouts

    Halve the Brussels sprouts.

  7. Add
    • Brussels sprouts
    • winter squash

    Add the Brussels sprouts to the baking sheet with the squash.

  8. Roast
    • Brussels sprouts
    • winter squash

    Roast the vegetables for 15 to 25 minutes, until the squash is tender and the Brussels sprouts are browned.

  9. Pour
    • orange juice

    Pour 3 cups orange juice into the small saucepan.

  10. Simmer
    • orange juice

    Simmer the orange juice over medium-low heat for 20 to 30 minutes, until reduced to a syrupy glaze.

  11. Arrange
    • Brussels sprouts
    • winter squash

    Arrange the warm roasted vegetables in the serving bowl.

  12. Top
    • garlic herb goat cheese
    • pomegranate arils
    • rosemary walnut crispies

    Top with goat cheese, pomegranate arils, and rosemary walnut crispies.

  13. Drizzle
    • orange juice
    • Squash

    Drizzle the orange glaze over the vegetables and serve warm.

Roasted Brussels and Squash with Orange Glaze by @pinchofyum

50 min

4 servings

🧃

710 ml

Orange juice

🥬

310 g

Brussels sprouts

🥒

260 g

Squash

🧀

110 g

Garlic herb goat cheese

🍇

87 g

Pomegranate arils

🌰

55 g

Rosemary walnut crispies

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425°F (220°C).

  2. Step 2/13

    Cut the winter squash into bite-size pieces.

    🥒winter squash
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Toss the squash with 1 tablespoon olive oil and 1/4 teaspoon salt.

    🥒winter squash
    🫒olive oil
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/13

    Spread the seasoned squash on the rimmed baking sheet.

    🥒winter squash
    🍳rimmed baking sheet

  5. Step 5/13

    Roast the squash for 15 minutes at 425°F (220°C).

    🥒winter squash
    🍳rimmed baking sheet

  6. Step 6/13

    Halve the Brussels sprouts.

    🥬Brussels sprouts
    🔪chef's knife
    🪵cutting board

  7. Step 7/13

    Add the Brussels sprouts to the baking sheet with the squash.

    🥬Brussels sprouts
    🥒winter squash
    🍳rimmed baking sheet

  8. Step 8/13

    Roast the vegetables for 15 to 25 minutes, until the squash is tender and the Brussels sprouts are browned.

    🥬Brussels sprouts
    🥒winter squash
    🍳rimmed baking sheet

  9. Step 9/13

    Pour 3 cups orange juice into the small saucepan.

    🧃orange juice
    🍲small saucepan
    🥄measuring cups

  10. Step 10/13

    Simmer the orange juice over medium-low heat for 20 to 30 minutes, until reduced to a syrupy glaze.

    🧃orange juice
    🍲small saucepan
    🥄wooden spoon

  11. Step 11/13

    Arrange the warm roasted vegetables in the serving bowl.

    🥬Brussels sprouts
    🥒winter squash
    🥣serving bowl

  12. Step 12/13

    Top with goat cheese, pomegranate arils, and rosemary walnut crispies.

    🧀garlic herb goat cheese
    🍇pomegranate arils
    🌰rosemary walnut crispies
    🥣serving bowl

  13. Step 13/13

    Drizzle the orange glaze over the vegetables and serve warm.

    🧃orange juice
    🥣serving bowl

Composition

Ingredients

Types

Fruit, Beverage, Vegetables, Dairy, Nuts, Oil, Seasoning

Ingredients

Orange juice, Brussels sprouts, Squash, Garlic herb goat cheese, Pomegranate arils, Rosemary walnut crispies, Olive oil, Salt

Notes

Orange juice (for the glaze), Brussels sprouts (halved), Garlic herb goat cheese (a log), Rosemary walnut crispies (leftover from another recipe, any flavored or toasted nuts would work), Olive oil (for roasting the squash), Salt (for roasting the squash)

Allergens

Milk, Tree nuts, Walnuts

Dietetics

Dietary regimen

Vegetarian

Calories

320 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 42g, Dietary fiber: 8g, Total sugars: 29g, Fat: 15g, Saturated fat: 5g

Nutritional Information

Minerals

Potassium: 780mg, Calcium: 140mg, Iron: 2.3mg, Sodium: 235mg

Vitamins

Vitamin C: 105mg, Vitamin A: 570mcg RAE, Vitamin K: 165mcg, Folate: 95mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

40 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, mixing bowl, rimmed baking sheet, small saucepan, wooden spoon, serving bowl

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Fall, Thanksgiving, Holiday Meal, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

American

Geographic

United States, Florida

Various

Aspect

Texture

Tender, Crispy, Creamy, Crunchy, Syrupy

Flavors

Sweet, Tangy, Citrusy, Savory, Herbal, Nutty, Caramelized

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Store glaze separately when possible,Reheat roasted vegetables in the oven for best texture), freezer : 1 month (Freeze roasted vegetables without cheese, pomegranate, walnut topping, or glaze,Store in a freezer-safe airtight container,Add fresh toppings after reheating)