Oven Roasted Squash and Sprouts


Did you know that Brussels Sprouts are named after the capital of Belgium? They’re an excellent source of Vitamin C, A, E, K and omega-3 fatty acid. They help to neutralize potentially toxic substances because of sulfur compounds such as glu-cosinolates and isothiocyanates found in the sprouts. They also create a glowing complexion. Brussels sprouts peak during the winter and require an additional minute to cook during the summer.

Prep Time: 20 minutes Total Time: 60 minutesimage


1 small acorn squash

4 cups Brussels, sprouts sliced in quarters and halves

2 tbsp Dijon Mustard

1 tsp freshly cracked black pepper

¾ tsp sea salt

¼ cup olive oil

¼ cup apple cider vinegar

3 cloves garlic, minced

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ tsp dried chili flakes


  1. Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. Dice the acorn squash; cut the ends off the Brussels sprouts and then chop in half and quarters.
  3. In a large mixing bowl, combine all the ingredients. Toss until sprouts and squash are fully coated.
  4. Transfer the veggies to the baking sheet and bake in the oven for 40-45 minutes. Stir once or twice during cooking.
  5. Serves 6-8!

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