Best 3 Roasted Summer Squash Zucchini And Brussels Sprouts Recipes
Roasted Summer Squash, Zucchini, and Brussels Sprouts: A Medley of Flavors
When summer's bounty of fresh vegetables is at its peak, it's time to indulge in the vibrant flavors of roasted summer squash, zucchini, and Brussels sprouts.
This delightful medley of roasted vegetables is a symphony of flavors and textures. The tender summer squash and zucchini caramelize in the oven, developing a slightly sweet and smoky flavor, while the Brussels sprouts roast until crispy and slightly charred. A blend of herbs and spices, including garlic, thyme, and paprika, elevates the dish to a new level of deliciousness.
The recipes in this article offer a variety of ways to enjoy this delectable vegetable combination. From a simple roasted vegetable platter to a flavorful salad, there's a recipe for every palate and occasion. You'll find a recipe for Roasted Summer Squash, Zucchini, and Brussels Sprouts with Parmesan Cheese, where the roasted vegetables are tossed with grated Parmesan cheese, creating a rich and savory dish.
Another recipe, Roasted Summer Squash, Zucchini, and Brussels Sprouts with Balsamic Glaze, offers a tangy twist, as the roasted vegetables are drizzled with a balsamic glaze, adding a sweet and tangy dimension to the dish.
For those who enjoy a bit of spice, the Roasted Summer Squash, Zucchini, and Brussels Sprouts with Harissa Yogurt Sauce recipe is a must-try. The harissa yogurt sauce, made with roasted red peppers, cumin, and coriander, adds a spicy and smoky kick to the roasted vegetables.
Finally, the Summer Squash, Zucchini, and Brussels Sprouts Salad with Lemon-Tahini Dressing recipe combines the roasted vegetables with a refreshing lemon-tahini dressing, creating a light and flavorful salad that's perfect for a warm summer day.
No matter which recipe you choose, you're in for a treat with this collection of roasted summer squash, zucchini, and Brussels sprouts recipes. So gather your fresh vegetables, preheat your oven, and get ready to experience the magic of roasted summer flavors.
ROASTED ZUCCHINI AND SQUASH
Roasted zucchini and squash is a quick and easy side dish that's ready for the oven in minutes. Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.
Provided by Heather
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Slice zucchini and yellow squash into 1/2" discs. Set aside.
- In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash discs and toss to coat.
- Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
- Bake for 15-17 minutes or until cooked through.
Nutrition Facts : Calories 132 kcal, Carbohydrate 7 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 792 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS
This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!
Provided by MIDWESTCINCY
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
- Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven until tender, about 25 minutes.
Nutrition Facts : Calories 137 calories, Carbohydrate 14.6 g, Fat 8.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 69.1 mg, Sugar 7.6 g
ROASTED ACORN SQUASH & BRUSSELS SPROUTS
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. -Angela LeMoine, Howell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts., Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted., Sprinkle vegetables with pecan mixture; gently toss to combine.
Nutrition Facts : Calories 300 calories, Fat 24g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
Tips:
- Choose fresh, firm summer squash, zucchini, and Brussels sprouts for the best flavor and texture.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before roasting to help them brown and caramelize.
- Roast the vegetables at a high temperature (425 degrees Fahrenheit) to get a nice sear on the outside and tender-crisp insides.
- Stir the vegetables halfway through roasting to ensure even cooking.
- Serve the roasted vegetables immediately as a side dish or main course. They can also be used as a topping for salads, pizzas, or pasta dishes.
Conclusion:
This roasted summer squash, zucchini, and Brussels sprouts recipe is a delicious and healthy way to enjoy these seasonal vegetables. The vegetables are roasted until tender-crisp and caramelized, and they are seasoned with simple ingredients like olive oil, salt, and pepper. This dish is a great side dish or main course, and it can also be used as a topping for salads, pizzas, or pasta dishes.
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