Roasted Brussels Sprouts & Squash with Hot Honey Vinaigrette

Roasted Brussels Sprouts & Squash

with Hot Honey Vinaigrette

30 MIN
$7.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. For this hearty side, tender roasted vegetables are finished in a sweet and spicy hot honey vinaigrette, then topped with pepitas and almonds for a welcome bit of crunch.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Roasted Brussels Sprouts & Squash with Hot Honey Vinaigrette
Title
  • ½ lb Diced Butternut Squash
  • ½ lb Brussels Sprouts
  • 1 Tbsp Apple Cider Vinegar
  • 1 Red Onion
  • 1 Tbsp Honey
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1 Start the squash

Remove the honey from the refrigerator. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

2 Prepare & roast the remaining vegetables

Meanwhile, wash and dry the brussels sprouts; cut off the stem ends, then halve lengthwise. Peel the onion; cut into 1-inch-wide wedges, separating the layers. Combine in a large bowl. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to the other side of the sheet pan of partially roasted squash; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Make the dressing & serve your dish

In the reserved bowl, combine the honey (kneading the packet before opening), vinegar, a drizzle of olive oil, and as much of the red pepper flakes as you’d like; season with salt and pepper. Transfer the roasted vegetables to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed vegetables garnished with the pepitas and almonds. Enjoy!

Tips from Home Chefs

1 Start the squash

Remove the honey from the refrigerator. Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Place the squash on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

2 Prepare & roast the remaining vegetables

Meanwhile, wash and dry the brussels sprouts; cut off the stem ends, then halve lengthwise. Peel the onion; cut into 1-inch-wide wedges, separating the layers. Combine in a large bowl. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to the other side of the sheet pan of partially roasted squash; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Make the dressing & serve your dish

In the reserved bowl, combine the honey (kneading the packet before opening), vinegar, a drizzle of olive oil, and as much of the red pepper flakes as you’d like; season with salt and pepper. Transfer the roasted vegetables to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed vegetables garnished with the pepitas and almonds. Enjoy!

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