We all need them – quick, easy, delicious, healthy, (and YES, pretty!) meals. I made this last night to go with my baked walleye with almonds. It took very little active cooking time. I love creating dishes when inspiration hits!
When the air gets crisp, I crave fall vegetables in hearty dishes with rich flavors. This combo of butternut squash, Brussels sprouts, and white beans really did the trick.
Preheat oven to 450 degrees. Place cubes of butternut squash and halved Brussels sprouts in a roasting pan. Drizzle with olive oil and sprinkle lightly with sea salt. Add a sprig or two of fresh rosemary (adds such a nice flavor). Roast 20 minutes and remove from oven. Add a drained and rinsed can of white beans (navy or other), toss and return to oven for another 10 minutes or until squash and Brussels sprouts are tender.
Remove from oven. Squeeze lemon juice over the top and add a bit more olive oil if desired. Add more sea salt to taste. Sprinkle with shredded Parmesan cheese and enjoy! (I think I will try some toasted walnuts on top next time.)