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Why You'll Love This easy meal prep lemon roasted Brussels sprouts and winter squash
- Easy to Make: This recipe is incredibly simple and can be prepared in under 30 minutes.
- Healthy and Nutritious: Brussels sprouts and winter squash are packed with vitamins and nutrients that will keep you feeling full and energized.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different spices and seasonings.
- Meal Prep Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Cost-Effective: This recipe uses affordable and accessible ingredients that won't break the bank.
- Perfect for Any Meal: This recipe is perfect for breakfast, lunch, or dinner, and can be served as a side dish or main course.
- Flavorful and Delicious: The combination of lemon juice, garlic, and herbs creates a flavorful and aromatic dish that's sure to please.
- Versatile: This recipe can be served hot or cold, and can be paired with a variety of other dishes and ingredients.
Ingredient Breakdown
The key ingredients in this recipe are Brussels sprouts, winter squash, lemon juice, garlic, and olive oil. Brussels sprouts are the star of the show, and it's best to choose fresh and firm sprouts for the best flavor and texture. Winter squash, such as butternut or acorn squash, adds natural sweetness and creamy texture to the dish. Lemon juice provides a bright and tangy flavor, while garlic adds depth and richness. Finally, olive oil is used to roast the vegetables to perfection.
How to Make easy meal prep lemon roasted Brussels sprouts and winter squash
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
Cut the Brussels sprouts in half and the winter squash into 1-inch cubes. Place them on the prepared baking sheet in a single layer.
Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and any desired herbs or spices.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
Remove the vegetables from the oven and squeeze with fresh lemon juice. Toss to coat and serve hot or cold.
Serve the roasted Brussels sprouts and winter squash hot or cold, garnished with fresh herbs and a squeeze of lemon juice.
Tips for Perfect Results
Choose fresh and firm Brussels sprouts and winter squash for the best flavor and texture.
Make sure to leave enough space between the vegetables to allow for even roasting.
Adjust the cooking time based on the size and type of vegetables you are using.
Add aromatics like garlic, onion, and herbs to the baking sheet for extra flavor and depth.
Use lemon juice sparingly, as it can be quite acidic and overpowering.
Experiment with different seasonings and spices to find the combination that works best for you.
Common Mistakes to Avoid
-
Overcrowding the Baking Sheet:
Fix: Make sure to leave enough space between the vegetables to allow for even roasting.
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Not Adjusting the Cooking Time:
Fix: Adjust the cooking time based on the size and type of vegetables you are using.
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Using Low-Quality Ingredients:
Fix: Choose fresh and high-quality ingredients for the best flavor and texture.
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Not Squeezing with Lemon Juice:
Fix: Squeeze the vegetables with lemon juice after roasting for a burst of citrus flavor.
Variations & Substitutions
Add some heat to the dish by sprinkling red pepper flakes or sliced jalapenos on top of the vegetables.
Experiment with different herbs like thyme, rosemary, or parsley to add unique flavors to the dish.
Add some crunch to the dish by sprinkling chopped nuts or seeds on top of the vegetables.
Make the dish a meal by adding some protein like chicken, tofu, or chickpeas to the roasted vegetables.
Storage & Make-Ahead
Store the roasted vegetables at room temperature for up to 2 hours. After that, refrigerate or freeze for later use.
Store the roasted vegetables in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
Store the roasted vegetables in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen Brussels sprouts?
Yes, you can use frozen Brussels sprouts, but make sure to thaw them first and pat dry with paper towels to remove excess moisture. Frozen Brussels sprouts may not have the same texture as fresh ones, but they will still taste great.
Can I substitute the winter squash with another type of squash?
Yes, you can substitute the winter squash with another type of squash, such as acorn or butternut squash. Just make sure to adjust the cooking time based on the size and type of squash you are using.
Can I add other ingredients to the recipe?
Yes, you can add other ingredients to the recipe, such as diced onions, minced garlic, or chopped nuts. Just make sure to adjust the cooking time and seasoning accordingly.
Is this recipe vegan and gluten-free?
Yes, this recipe is vegan and gluten-free, making it a great option for those with dietary restrictions. Just make sure to use vegan-friendly ingredients and seasonings.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 2-3 hours or high for 1-2 hours. Season and serve hot.
easy meal prep lemon roasted brussels sprouts and winter squash
Ingredients
- 1 pound Brussels sprouts, trimmed
- 1 medium winter squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the Brussels sprouts. Cut the Brussels sprouts in half and remove any damaged or discolored leaves. Place the Brussels sprouts in a bowl and drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat.
- Prepare the winter squash. Peel and cube the winter squash into 1-inch pieces. Place the squash in a separate bowl and drizzle with the remaining 1 tablespoon of olive oil, salt, and pepper. Toss to coat.
- Roast the Brussels sprouts and winter squash. Spread the Brussels sprouts and winter squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
- Make the lemon vinaigrette. In a small bowl, whisk together the lemon juice, garlic powder, paprika, salt, and pepper.
- Dress the roasted vegetables. After the vegetables have roasted for 20-25 minutes, remove them from the oven and brush with the lemon vinaigrette. Return the vegetables to the oven and roast for an additional 5-10 minutes, or until the vegetables are coated in the vinaigrette and lightly browned.
- Garnish and serve. Remove the vegetables from the oven and garnish with chopped fresh parsley, crumbled feta cheese, and chopped walnuts (if using). Serve hot and enjoy!
Recipe Notes
- To store leftovers, cool the roasted vegetables to room temperature, then refrigerate or freeze for later use.
- To make ahead, prepare the Brussels sprouts and winter squash up to a day in advance, then roast and dress just before serving.
- To substitute, use other types of winter squash, such as butternut or acorn squash, or use broccoli or cauliflower instead of Brussels sprouts.
- To add extra flavor, sprinkle with red pepper flakes or chopped fresh herbs, such as thyme or rosemary.
- To make it vegan, omit the feta cheese and use a vegan alternative, such as nutritional yeast or tofu.
