This roasted Brussels sprouts and butternut squash recipe is a super-easy side dish, made with healthy oils, salt and pepper, and a tiny bit of added sweetness from the dates. It’s even Whole30 compliant!
Slice Brussels sprouts in half, top to bottom. Place sprouts cut side down on baking sheet.
Peel butternut squash, remove seeds, and chop squash into ¾" cubes. Place squash cubes on baking sheet with Brussels sprouts.
Drizzle avocado oil over vegetables, and mix with your hands to evenly coat. Spread veggies out to cover entire sheet, then sprinkle with salt and pepper.
Roast in the oven for 30 minutes, turning the vegetables twice during cooking.
While the sprouts and squash are roasting, chop your dates into pea-sized pieces. Sprinkle the chopped dates over the vegetables when there's five minutes roasting time left.
Remove from oven and set aside to cool slightly before transferring to a serving dish.
Drizzle vegetables with the olive oil and toss to coat.
To make the dressing
In a small bowl, combine the olive oil, balsamic vinegar, mustard powder, salt and pepper. Whisk with a mini-whisk or fork until emulsified.
Just before serving, pour the dressing over the roasted vegetables and toss gently. Serve hot or warm.
Notes
Recipe substitutions
In place of the Medjool dates, you can use golden raisins (sultanas), dried apricots, dried cranberries, or any other dried fruit you like. (Check the ingredients for added sugar or sulfites if you're doing Whole30).
If you don't have avocado oil on hand, you can substitute your preferred cooking oil that has a high smoke point, like almond oil, grapeseed oil, sesame oil, or sunflower oil. I avoid cooking with olive oil at high temps because it has a lower smoke point.
In place of the butternut squash, you can substitute another hard winter variety like acorn, delicata, or kabocha squash.