Oven-roasted Brussels sprouts and delicata squash are a clear signal we’re transitioning from summer to autumn meals. This is my third published recipe using delicata squash in as many years (check out here and here for them), and we enjoy this seasonal favorite countess times throughout fall and winter.
Creating dishes using minimal ingredients with maximal taste is the key in these days of home cooking. A spice blend will do the heavy lifting on seasoning this dish, the key behind this five-ingredient recipe.
In addition to a chile blend, I’ve prepared versions of roasted vegetables using curry blends, harissa, Ras el Hanout, and Chinese Five Spice. This recipe has endless adaptations with vegetables, aromatics, spices and herbs.
I happen to have a favorite spicery from where I’ve purchased freshly milled herbs, chiles, and spices for years, Local Spicery. It’s important to like the spice blends right out of the jar to minimize fussing and doctoring them to suit your taste buds. Since the idea is they make things easy, go with a brand that works for you.
Local Spicery had a stand at the Grand Lake Farmers Market for years, and as a regular customer, I had plenty of opportunity to get to know them and their products. Nick is a wonderful storyteller, and coupled with his enthusiasm for herbs, spices and chiles, I learned a lot. I still recall his excitement when he and Evelyn sourced organic piment d’espelette on their travels to the Basque region; and similarly when they’d developed a fun new spice-herb blend to add to their growing repertoire. Their “Dusk” blend is a go-to addition to many of my fruit-based desserts; adding a je ne sais quoi dimension to them.
Their main operation started in Novato, CA, but a few years ago Nick and Evelyn moved their operation to Marysville, CA. They have a wonderful shop in Tiburon (on Historic Ark Row) and of course have an online option. While this is not a sponsored blog by them, I encourage you to check them out. I have many friends who are delighted I’ve introduced them to Nick and Evelyn’s endeavors!
If you are experiencing cooking-at-home-everty-meal-every-day-fatigue, this FIVE ingredient recipe is for you…
Chile Roasted Brussels Sprouts and Delicata Squash
Ingredients
- 1 pound Brussels sprouts deep green, sliced in half lengthwise
- 1 pound delicata squash halved lengthwise, seeds removed; sliced into 1/2-inch thick pieces
- 1 tablespoon olive oil
- 1 - 2 teaspoons chile powder blend to taste. Substitute any preferred spice blend.
- 1/2 teaspoon sea salt to taste
Instructions
- Place an oven rack on the middle position of the oven and preheat the oven to either 350°F on the "convection-roast" setting OR 400°F on the "bake" setting.
- Place the sliced Brussels sprouts and delicata squash on a large sheet pan and drizzle with 1 tablespoon of olive oil. Stir the Brussels sprouts and squash pieces around to cover each with olive oil. Add more oil if needed. Arrange the slices into a single layer.
- Place the pan of vegetables into the oven and roast for about 12 - 15 minutes, when you see some browning on them, remove the pan from the oven.
- Using a spatula, move the pieces close together and sprinkle with the chile powder blend (or other spice blend) and salt to taste. Stir to mix, then spread out into an even layer and return the pan to the oven.
- Roast an additional 5 - 7 minutes until both the Brussels sprouts and squash are golden-brown. Test the vegetables with a fork to check they are tender but still provide slight resistance. You don't want them mushy.
