During fall and winter, use seasonal ingredients to bring color, flavor and nutrition to your meals. In this recipe for Roasted Brussels Sprouts and Cauliflower with Butternut Squash Hummus, butternut squash, cauliflower, and Brussels sprouts are put to good use to create a hearty dish that can serve as a main or side dish for any meal, from From ordinary weeknight dinners to holiday meals. I made this recipe last Christmas and it was a huge hit. This vegan and gluten-free recipe starts with pan-roasted squash, Brussels sprouts, and cauliflower and is served with a delicious vinaigrette of sage, garlic, turmeric, smoked paprika, cumin, and lemon juice. Once roasted, just take half the squash and turn it into delicious butternut squash hummus to create the base for your gorgeous dish. That’s right—earthy butternut squash hummus piled high with golden roasted winter vegetables and topped with pomegranate arils, hemp seeds, and crispy sage leaves. What I want to say is…wow! This colorful roasted Brussels sprouts recipe is packed with flavor, aroma, and texture. Not to mention powerful nutrients like fiber, plant-based protein, healthy fats, vitamins, minerals, and phytochemicals. It can also be packaged for meal prep because leftovers are magic.
describe
This hearty recipe for Roasted Brussels Sprouts and Cauliflower with Butternut Squash Hummus features fall and winter produce, including butternut squash, cauliflower, and Brussels sprouts. Start with a base of butternut squash hummus, pile roasted vegetables on top, and garnish with pomegranate arils and crispy sage.
Grilled vegetables:
Butternut Squash Hummus:
- 1 cup Cooked or canned chickpeas, drained
- 2 Garlic cloves, peeled
- ½ teaspoon turmeric
- 1/4 teaspoon nutmeg
- ½ teaspoon salt (optional)
- 1/4 teaspoon Black pepper
- 1 teaspoon brown sugar
- 2 tablespoons tahini
- ½ lemon juice
- 1 ½ tablespoon Extra virgin olive oil
Ingredients (optional):
- 2 tablespoons fresh sage leaves*
- 1 tablespoon cannabis seeds
- 2 tablespoons pomegranate arils
- Make the roasted vegetables: Preheat oven to 375 F.
- Cut the butternut squash in half and scoop out the seeds. Place half of the butternut squash whole in a small baking dish with 2 tablespoons water. Drizzle with a teaspoon of olive oil. Place the dish in the lower rack of the oven and bake until very tender (about 25-30 minutes).
- Peel the other half of the butternut squash and cut the flesh into cubes. (To make peeling easier, microwave for 2 minutes first). Place pumpkin cubes in a large mixing bowl.
- Place Brussels sprouts and cauliflower florets in a large mixing bowl with squash cubes.
- Add sage, garlic, turmeric, smoked paprika, cumin seeds, red pepper flakes, salt (optional), brown sugar (optional), remaining 1 ½ tablespoons olive oil, and lemon juice. Using tongs, stir mixture to coat vegetables.
- Pour the seasoned vegetables onto a baking sheet and place on the top rack of the oven. Roast the vegetables for about 25-30 minutes, turning halfway through, until golden brown and tender.
- When the butternut squash is tender, scoop out the flesh from the peel and place it in a food processor or large blender to make butternut squash hummus.
- Add the chickpeas, garlic, turmeric, nutmeg, salt (optional), black pepper, and brown sugar (optional) and mix well. Add tahini and lemon juice and continue stirring. Add the olive oil, a little at a time, forming a smooth and creamy texture while blending.
- To serve: In a large shallow or oval dish, spread a generous layer of hummus over the entire surface, extending to the edges of the dish.
- Serve roasted butternut squash, Brussels sprouts, and cauliflower over hummus.
- Top with sage leaves (oven-fry sage leaves if desired*), hemp seeds and pomegranate arils (if desired).
- Serve immediately. Makes 8 servings.
notes
*Oven-fry sage leaves: While the squash is roasting, spread the fresh sage leaves in a small baking dish and drizzle with a teaspoon of olive oil. Place in oven and roast until sage leaves are crispy (about 10 minutes). Remove from oven and set aside.
- Preparation time: 25 minutes
- Cooking time: 30 minutes
- category: Side dishes
- gourmet food: American
Nutrition
- Serving size: 1 serving
- Calories: 163
- sugar: 6 grams
- sodium: 39 mg
- fat: 6 grams
- Saturated fat: 1 g
- carbohydrate: 18 grams
- fiber: 8 grams
- protein: 6 grams
Keywords: Winter Roasted Vegetables, Brussels Sprouts, Cauliflower, Roasted Cauliflower
For more fall and winter vegetable recipes, check out these:
3 pumpkin recipes, 2 bulbs, 2 brussels
Stuffed Acorn Squash with Quinoa and Cranberries
Balsamic Roasted Butternut Squash and Brussels Sprouts with Farro
Barley, Kale and Butternut Squash Salad
Whole Roasted Cauliflower with Shawarma Spices and Vanilla Vegan Yogurt
Buffalo Cauliflower Tofu Skewers
Brussels Sprouts Salad with Peanuts and Papaya
Black Lentil Pesto Salad with Butternut Squash Brussels Sprouts
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