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Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro

Nothing spells consolation fairly like butternut squash and brussel sprouts! So give this wholesome, scrumptious, seasonal Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe a strive. These veggies provide a lot caramelized, savory goodness when roasted and paired collectively, as they’re on this easy roasted vegetable facet dish. The golden hue of butternut squash is a calling card for its beta carotene content material, and the pungent taste of brussel sprouts foreshadows its potent sulfur compounds—each are highly effective antioxidants linked with well being safety. So, for those who’re looking out for some inspiring vegan butternut squash recipes and brussel sprouts recipes, you got here to the best place! Better of all, these veggies are in season through the cooler fall and winter months, when contemporary produce choices is probably not as broadly obtainable. In actual fact, this roasted brussel sprouts and butternut squash facet dish is ideal in your vacation menu. The mix of those greens with farro—a complete grain, historical wheat traced again to Italy—makes this recipe a satisfying dish in a single—simply serve it with a plant protein, equivalent to Grilled Spicy Sesame Tofu, for a easy, nutritionally balanced meal. Plus, the mix of greens and farro means this dish is off the charts in ranges of heart- and gut-healthy fibers. In the event you’re searching for extra data on the best way to cook dinner farro, take a look at my farro weblog right here.

Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro

This Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro recipe can also be an awesome addition in your vacation desk, together with Thanksgiving and Christmas. I deliver a giant dish to my Thanksgiving potluck, and it’s a huge hit amongst everybody: vegetarians, vegans, and omnivores alike. Convey it to your subsequent potluck or celebration and watch it grow to be the preferred facet dish on the celebration. In the event you’re in a rush, use pre-cut squash, obtainable at many grocery shops.

Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro

Is farro gluten free?

Sadly, it isn’t. However if you’re avoiding gluten, you may simply substitute a unique grain for farro, equivalent to sorghum, buckwheat, or brown rice. The leftovers are nice the following day too.

Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro

Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro

Watch me make this recipe in my Instagram Dwell Plant-Based mostly Cooking Class right here



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The comforting marriage of butternut squash, brussel sprouts and farro come collectively on this easy, plant-based (vegan) recipe for Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro, which is great for a country meal or your vacation desk.



  • 2 kilos butternut squash, peeled, cubed
  • 1 pound contemporary brussel sprouts, trimmed, halved

Balsamic French dressing:


  • ¼ cup coarsely chopped pecans

  1. Convey broth to boil in a medium pot over medium warmth. Add farro, cowl, and simmer for 25-Half-hour, stirring sometimes, till simply tender. Don’t overcook. Change moisture misplaced to evaporation with extra liquid, if wanted. Drain any leftover broth from farro and put aside.
  2. In the meantime, preheat oven to 375 F.
  3. Place butternut squash and Brussels sprouts in a giant baking dish (9 × 13 “).
  4. To make balsamic French dressing: Combine balsamic vinegar, olive oil, mustard, sage, garlic, salt, black pepper collectively in a small dish.
  5. Toss French dressing into greens with tongs to distribute elements.
  6. Place baking dish on the highest shelf of the oven. Cook dinner for about Half-hour, till greens are barely tender, stirring each quarter-hour.
  7. Take away the baking dish of greens from the oven, toss in cooked farro, and sprinkle with pecans. Return to oven and cook dinner for a further 10 minutes, uncovered, till golden brown and tender.
  8. Serve instantly.
  9. Makes 6 servings


To make this gluten-free, substitute a gluten-free grain for farro, equivalent to brown rice, quinoa, or sorghum, cooking grain in accordance with bundle directions to make about 3 cups.

  • Prep Time: 20 minutes
  • Cook dinner Time: 40 minutes
  • Class: Entree
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 203
  • Sugar: 4 g
  • Sodium: 53 mg
  • Fats: 7 g
  • Saturated Fats: 1 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 5 g

Key phrases: butternut squash, brussels sprouts, vegan squash recipe

For different vegetable facet dishes, take a look at the next:

Maple and Balsamic Roasted Brussels Sprouts
Roasted Orange Ginger Carrots
Broccoli Walnut Au Gratin
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
Roasted Rosemary Potatoes and Tomatoes
Grilled Lemon Cilantro Shishito Peppers

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