Roasted Brussels, Butternut Squash and Crimini mushrooms w/ Creamy Risotto

This one happened by accident after an impromptu trip to Trader Joe’s. Needless to say I just bought random stuff and then had to figure out what to do with it. It has ended up being one of my favorite dishes. I often have it with risotto because I LOVE risotto but its great with Polenta, Rice of many different types etc. The recipe for the risotto will be on a separate post. Although this recipe doesn’t have a meat substitute included feel free to add whatever type you like. I use tofu a bit and sometimes Tempe but Seitan isn’t gluten free. I do really like the Beyond meat products so sometimes I’ll add the grilled “chicken” strips but you don’t need it.

I like to serve this for holiday dinners

Serve 4 as an Entree or 8 as an appetizer or side dish


2 cup Brussels Sprouts trimmed and quartered

2 cup Butternut Squash medium diced

1 1/2 cup crimini mushrooms stemmed and quartered

3 cloves garlic chopped

2 Tbs fresh rosemary chopped

1 tsp dry oregano

1/2 tsp red pepper flakes

3 Tbs olive oil

3 Tbs balsamic vinegar

One lg lemon sliced into rings (remove seeds)

Salt and pepper to taste


1. Preheat oven to 375

2. Add all ingredients to a bowl and toss. You don’t have to eat the lemon slices once cooked but I promise they are really good skin and all.

3. Pour onto a sheet pan or into a roasting pan and put into the oven.

**If serving with risotto when cooked then this is when you would want to start cooking it since risotto will get pretty firm if left to sit. See other post for the recipe for making the risotto.

4. Bake 40-45 minutes. Check to see that the Brussels are at the tenderness you prefer.

Enjoy!! It’s quite tasty with a drizzle of balsamic glaze (recipe can be found with the kale stuffed mushroom app.) or a little nutritional yeast.

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