Roasted Brussel Sprouts and Cauliflower with Butternut Squash Hummus

Within the fall and winter months, flip to seasonal produce to make your meals sparkle with shade, 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 good use to create a hearty dish that may be an entrée or facet to any meal, from peculiar weekday dinners to vacation meals. I served this recipe at Christmas final yr, and it was 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 half of the squash and switch it into a superb butternut squash hummus to create a basis on your attractive dish. That’s proper–a smear of earthy butternut squash hummus, piled up with golden roasted winter greens, topped with pomegranate arils, hemp seeds, and crispy sage leaves. All I’ve to say is…wow! This colourful roasted brussel sprouts recipe is filled with taste, aroma, and texture. To not point out highly effective vitamin, similar to fiber, plant proteins, wholesome fats, nutritional vitamins, minerals, and phytochemicals. Pack it away as meal prep too, because the leftovers are miraculous.

Begin out with a butternut squash hummus as the muse of this recipe.



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

Roasted Greens:

Butternut Squash Hummus:

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

Toppings (elective):

  • 2 tablespoons recent 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 half and scoop out the seeds. Go away one half of the butternut squash entire and place it in a small baking dish full of 2 tablespoons water. Drizzle with 1 teaspoon of the olive oil. Place the dish within the oven on the decrease rack and roast till very tender (about 25-Half-hour). 
  3. With the opposite butternut squash half, peel it, and slice the flesh into cubes. (To make it simpler to peel squash, microwave it for two minutes first). Place the squash cubes in a big mixing bowl. 
  4. Place the brussel sprouts and cauliflower florets within the massive mixing bowl with squash cubes.
  5. Add sage, garlic, turmeric, smoked paprika, cumin seeds, purple chili flakes, salt (elective), brown sugar (elective), remaining 1 ½ tablespoons olive oil, and lemon juice. Utilizing tongs, toss the combination collectively properly to coat the greens with seasonings. 
  6. Pour the seasoned greens on a baking sheet and place within the oven on the highest rack. Roast the greens, turning half approach by means of, for about 25-Half-hour, till golden on floor and tender. 
  7. When the butternut squash half is tender, make the Butternut Squash Hummus by scooping the flesh from the peel and inserting it right into a meals processor or massive blender
  8. Add chickpeas, garlic, turmeric, nutmeg, salt (elective), black pepper, and brown sugar (elective) and mix properly. Add tahini and lemon juice, and proceed to mix. Add olive oil, a bit at a time, to make a easy, creamy texture whereas mixing. 
  9. To Serve: In a big platter or oval serving dish, slather a beneficiant layer of the hummus over your entire floor, operating all the way in which to the rim of the dish. 
  10. Prepare the roasted butternut squash, brussel sprouts, and cauliflower over the hummus. 
  11. High with sage leaves (if desired oven fry the sage leaves*), hemp seeds, and pomegranate arils, if desired. 
  12. Serve instantly. Makes 8 servings. 


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

  • Prep Time: 25 minutes
  • Prepare 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: winter roasted greens, brussel sprouts, cauliflower, roasted cauliflower

For extra recipes that includes fall and winter greens, try the next:

3 squash recipes, 2 caul, 2 brussels

Stuffed 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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