Sheet pan balsamic Brussels sprouts and butternut squash with white beans
Crispy-edged Brussels sprouts, caramelized butternut squash and creamy white beans roasted on one pan and finished with a honey-balsamic glaze and goat cheese.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.77 a serving
- 400 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb Brussels sprouts
- 1 package cubed butternut squash
- 1 red onion, cut into wedges
- 1 can cannellini beans, drained and rinsed
- 1 tbsp honey
- 3 oz goat cheese, crumbled
- 2 tbsp pepitas (optional)
From your pantry
- 3 tbsp olive oil
- ½ tsp garlic powder
- 1¼ tsp salt
- ½ tsp black pepper
- 2 tbsp balsamic vinegar
Each serving has about 400 calories, 16 g protein, 54 g carbs and 15 g fat, and costs about $3.77 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No cubed butternut squash? Butternut squash works.
- No red onions? White onions or yellow onions work.
- No honey? Maple syrup works.
- No pepitas? Sunflower seeds work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the Brussels sprouts and them through the stem.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
On a large , the sprouts, squash and onion with the oil, garlic powder, salt and pepper. Turn the sprouts cut side down.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Cut side down against the hot pan is how sprouts get those dark, crispy faces.20 minutes. Stir, scatter the beans over and roast until the squash is tender and the sprouts are at the edges, 10 to 12 minutes more.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 31 min
Meanwhile, stir the balsamic and honey together.
the over the hot pan and . Top with the goat cheese and pepitas and serve.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
