Roasted Brussels Sprouts, Butternut Squash, and Shallots with Spicy Yogurt Sauce

Looking for an easy winter side? These roasted brussels sprouts, butternut squash, and shallots with spicy yogurt sauce is here for you. 

The hardest thing about this dish is peeling and cubing the butternut squash – which is optional. Get the pre-cut stuff if you feel so inclined!

All the veg are roasted on a sheet pan with some garlic powder, black pepper, and salt.

The sauce has a nice kick to it, but the heat is cooled by the creamy yogurt. If you are more heat-averse, try halving the chili garlic sauce then adding more, if needed. 

I love serving this with crispy-skinned salmon or chicken. Both are delicious combined into one bite with the yogurt sauce and winter veg. You can also make this a meal in itself by topping with an egg and serving with toast!


Roasted Brussels Sprouts, Butternut Squash, and Shallots with Spicy Yogurt Sauce

Servings: 2 large or 3 small

Time: 30 minutes

Ingredients:

  • 1 heaping cup of halved brussels sprouts
  • 1 heaping cup of butternut squash cubes
  • 1 large shallot, cut into chunks
  • 1/3 cup of plain, whole milk greek yogurt 
  • 2 tsp. of chili garlic sauce
  • garlic powder
  • black pepper
  • salt
  • cooking oil
  • olive oil

How-to:

  1. Preheat the oven to 425 degrees
  2. Place brussel halves, butternut squash cubes, and shallot chunks on a sheet pan lined with parchment paper. 
  3. Pour over some cooking oil, a couple pinches of salt, and a healthy sprinkle of garlic powder and black pepper. Toss to coat evenly.
  4. Spread veg out on the sheet pan and place in the preheated oven. 
  5. Cook veg for 15 minutes.
  6. Meanwhile, mix yogurt and chili garlic sauce. Taste and add salt as needed. A squeeze of lime or lemon juice can also be added if you want more acid. 
  7. Flip the veg and place back into the oven for 8-10 minutes, until browned and softened. 
  8. Spread yogurt over the bottom of plate. Sprinkle over some olive oil. 
  9. Place the veg in the middle of yogurt sauce and serve. 

Notes:

  • Yogurt sauce can be made ahead and will stay good until the yogurt used expires. 
  • Veg can be swapped out. I particularly like the combo of the slightly bitter sprouts, sweet and silky butternut, and savory-sweet shallot. You could sub other types of cruciferous veg for the sprouts, and type of non-stringy squash, and any type of onion (or leek) to get a similar flavor profile as used here. 

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