Roasted squash, red onion and Brussel sprouts
www.thesensitivefoodiekitchen.com
www.instagram.com/the.sensitive.foodie
Serves
2-4
Good for:
Lunch,
Dinner
Ingredients
- 1 medium butternut squash
- 1 red onion
- 400g Brussel sprouts
- Olive oil
- salt and pepper
For the dressing:
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- salt and pepper
Step by Step Instructions
Step 1
Pre-heat the oven to 180ºC.
Step 2
Wash the skin of the squash and trim any rough edges but do not peel. Cut in half, deseed then cut into 2cm thick slices. Wash and trim the sprouts. Peel the onion and cut into thick slices.
Step 3
Drop the prepared veg into a large baking tray or dish.
Step 4
Drizzle a little olive oil over the top, season with salt and pepper and roast for 20 minutes until the veggies are lightly caramelised and soft to the touch. Remove from the oven.
Step 5
Mix the dressing ingredients together in a small jar and pour over the veg.
Step 6
Serve warm, or leave to cool and serve as a salad.
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