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Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts is a delicious vegetarian side dish that pairs with most any meal!
Servings 6
Calories 251kcal
Ingredients
- 1 cup quinoa
- 1-1/2 cups vegetable or chicken broth
- 9 oz shaved brussels sprouts
- 1 Tablespoon extra virgin olive oil
- garlic salt and pepper
- 2 Tablespoons butter or vegan butter
- 2 cups 1/2" cubed butternut squash
- 1-1/2 Tablespoons brown sugar
- 1/3 cup freshly grated parmesan cheese plus more for topping
- 1/4 cup pepitas
Instructions
- Bring chicken broth to a boil in a small saucepan then add quinoa. Place a lid on top then turn heat down to low and simmer until tender, 12-15 minutes. Fluff with a fork then set aside.
- Meanwhile, preheat oven to 375 degrees then line a baking sheet with foil. Add brussels sprouts, oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
- Melt butter in a large cast iron or heavy-bottomed skillet over medium-high heat. Add brown sugar and butternut squash then saute, stirring every so often - more so near the end - until tender, about 15 minutes.
- Combine quinoa, brussels sprouts, butternut squash, parmesan cheese, and pepitas in a large bowl then toss and serve with extra parmesan cheese, if desired.
Notes
- If you can't find pre-shredded brussels sprouts, trim the ends, peel off any outer leaves that are loose, then shred thinly with a sharp knife.
Nutrition
Calories: 251kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 456mg | Potassium: 526mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5617IU | Vitamin C: 46mg | Calcium: 108mg | Iron: 3mg