Butternut Squash, Brussels Sprouts and Jicama Hash
Butternut Squash, Brussels Sprouts and Jicama Hash is a side dish that serves 6. One serving contains 294 calories, 6g of protein, and 19g of fat. For $1.77 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 700 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Healthy Foodie. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up fresh rosemary, smoked paprika, garlic, and a few other things to make it today. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Roasted Brussels Sprouts and Butternut Squash, Dressing with Brussels Sprouts and Butternut Squash, and Roasted Balsamic Butternut Squash & Brussels Sprouts.
Servings: 6
Ingredients:
¼ cup apple cider vinegar
475g Brussels sprouts, cut into 2 or 4 pieces, depending on size (about 3 cups)
½ medium butternut squash, peeled and diced (about 4 cups)
¼ cup coconut oil, melted
2 tbsp Dijon Mustard
150g cup dried figs, chopped (3/4 cup)
2 sprigs fresh rosemary, chopped
2 sprigs fresh sage, chopped
3 cloves garlic, minced
½ medium jicama, peeled and diced (about 4 cups)
75g pecans, chopped (3/4 cup)
1 tsp freshly cracked black pepper
1 large red onion, chopped
¾ tsp Himalayan or fine sea salt
½ tsp smoked paprika
Equipment:
baking paper
food processor
baking pan
mixing bowl
whisk
oven
Cooking instruction summary:
Preheat the oven to 375F and line a shallow baking dish or sheet with parchment paper. In a large mixing bowl, combine all the vegetables, pecans, dried figs and fresh herbs. Set aside. In a smaller mixing bowl, or in a small food processor, combine all the ingredients for the sauce and whisk (or process) until all the ingredients are well incorporated. Pour the sauce over the reserved vegetables and mix until well combined. Transfer the veggies to the prepared baking dish and bake in the oven for about 40-45 minutes, stirring once or twice. When the veggies are cooked to your liking, set the oven to broil and leave that on for 2 or 3 minutes, just to slightly brown and crisp up the top a little bit. Serve immediately.
Step by step:
1. Preheat the oven to 375F and line a shallow baking dish or sheet with parchment paper. In a large mixing bowl, combine all the vegetables, pecans, dried figs and fresh herbs. Set aside. In a smaller mixing bowl, or in a small food processor, combine all the ingredients for the sauce and whisk (or process) until all the ingredients are well incorporated.
2. Pour the sauce over the reserved vegetables and mix until well combined.
3. Transfer the veggies to the prepared baking dish and bake in the oven for about 40-45 minutes, stirring once or twice. When the veggies are cooked to your liking, set the oven to broil and leave that on for 2 or 3 minutes, just to slightly brown and crisp up the top a little bit.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
