Balsamic Roasted Acorn Squash & Brussels Sprouts

A lot of us start a new year with a refreshed focus on health and wellness. Eating a well-balanced diet is a big part of feeling your best, but you don’t have to eat boring salads and drink green smoothies to do it. You don’t have to sacrifice flavor to eat healthy, and our 18-year aged balsamic vinegar is a flavor-packed option you can use to make delicious, healthy food.

For this recipe, we share two different side dishes that feature balsamic vinegar. We hope you enjoy!

Balsamic Roasted Acorn Squash

Ingredients

  • 1 small or medium sized acorn squash, halved and seeds removed
  • 1 Tbsp parmesan rosemary garlic olive oil
  • 2 tsp 18-year aged balsamic vinegar
  • 2 tsp fresh rosemary, finely chopped
  • Salt & pepper to taste

Instructions

  • Preheat oven to 375 degrees
  • Place squash halves cut-side-up on a baking sheet
  • Add 1/2 Tbsp of olive oil, 1 tsp balsamic vinegar, 1 tsp rosemary, and salt & pepper to each half of squash
  • Rub mixture all over the inside of the squash until it is evenly coated
  • Bake for 45 minutes or until the squash is tender

Honey & Balsamic Roasted Brussels Sprouts

Ingredients

  • 10-12 brussels sprouts, halved
  • 1 Tbsp roasted garlic olive oil
  • 2 tsp 18-year aged balsamic vinegar
  • 1 tsp honey
  • Salt & pepper to taste

Instructions

  • Preheat oven to 375 degrees
  • In a medium sized bowl, combine olive oil, balsamic vinegar, honey, salt and pepper and mix well with a whisk
  • Add brussels sprouts to bowl and toss until each sprout is full covered in mixture
  • Pour sprouts onto a baking sheet
  • Bake for 25-30 minutes until sprouts are lightly browned (I cooked mine with the acorn squash recipe above! Just added them to the baking sheet 15 minutes into the squash’s cooking time).

 

We hope you enjoy these delicious sides! I served with a garlic and Italian seasoned pork loin and some homemade bread to make a really tasty meal!

 

2019-01-07T16:59:45+00:00January 17th, 2019|Recipes|0 Comments

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