Thursday, September 24, 2015

Roasted Butternut Squash and Brussell Sprouts with Homemade Pesto

I absolutely love Fall veggies, especially when they're roasted in the oven. They are healthy comfort food! I threw together this quick mix of Butternut Squash and Brussell Sprouts, but you could really use any veggie you like. I decided to toss the veggies in homemade pesto, and it turned out pretty amazing I must say! I love pesto on anything, so this is a winner in my book! Pesto is literally the easiest thing to make and it's so much better than store bought. I put it on everything! Simple. Easy. Delicious.

Homemade Pesto Recipe

1 Large bunch of fresh Basil, torn
1 Large Clove of Garlic
1/4 cup Walnuts (you can also use pine nuts or really any other nut you like)
About 1/4 cup Extra Virgin Olive Oil
Salt and Pepper
Place all the ingredients, except olive oil in a food processor and pulse a few times until combined. Then add in the olive oil slowly while pulsing until desired consistency is reached. You can add more olive oil until the sauce is thin enough to your liking. Scoop the pesto out of the food processor into a small bowl and set aside.

Roasted Butternut Squash and Brussell Sprouts with Homemade Pesto

1 Medium Butternut Squash, peeled and chopped into 1 inch chunks
1 Bunch of Fresh Brussell Sprouts (about 1/2 pound), with the ends chopped off and cut in half
Salt and Pepper to taste
Homemade Pesto Sauce
Olive oil to grease the pan

Preheat the oven to 400 degrees and grease a sheet pan with a little olive oil. Cut up the veggies and place onto the sheet pan. Add the pesto sauce and salt and pepper on top of the veggies and fully mix until all veggies are coated with the sauce. Once fully mixed, lay all the veggies flat on the sheet pan and bake in the oven for about 25-30 minutes, until the veggies are tender and golden brown.

This dish makes a great side, but also is a great vegetarian meal in itself and is very filling! You can really add any veggies you want. This would be amazing with broccoli and cauliflower too!

Enjoy!

Xo
Melanie




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