Monday, March 4, 2024

Roasted Brussel Sprouts and Cauliflower with Butternut Squash Hummus


Within the fall and iciness months, flip to seasonal produce to make your foods sparkle with colour, taste, and vitamin. on this recipe for Roasted Brussel Sprouts and Cauliflower with Butternut Squash Hummus, butternut squash, cauliflower, and brussel sprouts are put to just right use to create a hearty dish that may be an entrée or facet to any meal, from abnormal weekday dinners to vacation foods. I served this recipe at Christmas ultimate yr, and it was once an enormous hit. This vegan and gluten-free recipe begins with a sheet pan vegetable roast of squash, brussel sprouts, and cauliflower with a flavorful French dressing of sage, garlic, turmeric, smoked paprika, cumin and lemon juice. As soon as roasted, simply take part of the squash and switch it into a wonderful butternut squash hummus to create a basis on your stunning dish. That’s proper–a smear of earthy butternut squash hummus, piled up with golden roasted iciness greens, crowned with pomegranate arils, hemp seeds, and crispy sage leaves. All I’ve to mention is…wow! This colourful roasted brussel sprouts recipe is full of taste, aroma, and texture. To not point out tough vitamin, reminiscent of fiber, plant proteins, wholesome fats, nutrients, minerals, and phytochemicals. Pack it away as meal prep too, because the leftovers are miraculous.

Get started out with a butternut squash hummus as the basis of this recipe.



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This luxurious recipe for Roasted Brussel Sprouts and Cauliflower with Butternut Squash Hummus options fall and iciness produce, together with butternut squash, cauliflower, and brussel sprouts. With a basis of butternut squash hummus, the roasted veggies are piled on most sensible, and garnished with pomegranate arils and crispy sage.

Roasted Greens:

Butternut Squash Hummus:

  • 1 cup cooked or canned chickpeas, tired 
  • 2 garlic cloves, peeled
  • ½ teaspoon turmeric
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt (non-compulsory)
  • ¼ teaspoon black pepper 
  • 1 teaspoon brown sugar
  • 2 tablespoons tahini
  • ½ lemon, juiced
  • 1 ½ tablespoons further virgin olive oil 

Toppings (non-compulsory):

  • 2 tablespoons contemporary sage leaves*
  • 1 tablespoon hemp seeds
  • 2 tablespoons pomegranate arils

  1. To make the Roasted Greens: Preheat oven to 375 F.
  2. Slice butternut squash in part and scoop out the seeds. Go away one part of the butternut squash entire and position it in a small baking dish full of 2 tablespoons water. Drizzle with 1 teaspoon of the olive oil. Position the dish within the oven at the decrease rack and roast till very gentle (about 25-Half-hour). 
  3. With the opposite butternut squash part, peel it, and slice the flesh into cubes. (To aid you peel squash, microwave it for two mins first). Position the squash cubes in a big blending bowl. 
  4. Position the brussel sprouts and cauliflower florets within the huge blending bowl with squash cubes.
  5. Upload sage, garlic, turmeric, smoked paprika, cumin seeds, crimson chili flakes, salt (non-compulsory), brown sugar (non-compulsory), closing 1 ½ tablespoons olive oil, and lemon juice. The use of tongs, toss the combination in combination neatly to coat the greens with seasonings. 
  6. Pour the seasoned greens on a baking sheet and position within the oven at the most sensible rack. Roast the greens, turning part manner thru, for roughly 25-Half-hour, till golden on floor and gentle. 
  7. When the butternut squash part is gentle, make the Butternut Squash Hummus by means of scooping the flesh from the peel and putting it right into a meals processor or huge blender
  8. Upload chickpeas, garlic, turmeric, nutmeg, salt (non-compulsory), black pepper, and brown sugar (non-compulsory) and mix neatly. Upload tahini and lemon juice, and proceed to mix. Upload olive oil, somewhat at a time, to make a clean, creamy texture whilst mixing. 
  9. To Serve: In a big platter or oval serving dish, slather a beneficiant layer of the hummus over all of the floor, operating all of the method to the rim of the dish. 
  10. Prepare the roasted butternut squash, brussel sprouts, and cauliflower over the hummus. 
  11. Most sensible with sage leaves (if desired oven fry the sage leaves*), hemp seeds, and pomegranate arils, if desired. 
  12. Serve in an instant. Makes 8 servings. 


*To oven-fry the sage leaves: Whilst the squash is roasting, position contemporary sage leaves in a layer in a small baking dish and drizzle with 1 teaspoon olive oil. Position within the oven and roast till the sage leaves are crisp (about 10 mins). Take away from the oven and put aside.

  • Prep Time: 25 mins
  • Cook dinner Time: Half-hour
  • Class: Facet Dish
  • Delicacies: American


  • Serving Measurement: 1 serving
  • Energy: 163
  • Sugar: 6 g
  • Sodium: 39 mg
  • Fats: 6 g
  • Saturated Fats: 1 g
  • Carbohydrates: 18 g
  • Fiber: 8 g
  • Protein: 6 g

Key phrases: iciness roasted greens, brussel sprouts, cauliflower, roasted cauliflower

For extra recipes that includes fall and iciness greens, take a look at the next:

3 squash recipes, 2 caul, 2 brussels

Crammed Acorn Squash with Quinoa and Cranberries
Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro
Butternut Squash Salad with Barley and Kale
Entire Roasted Cauliflower with Shawarma Spice and Herbed Vegan Yogurt
Buffalo Cauliflower Tofu Skewers
Shaved Brussel Sprout Salad with Peanuts and Papaya
Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts

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