Add a little Thai flavour to your holiday table with this delicious veggie side dish recipe!
This is Brussel sprouts and Butternut squash like you’ve never had before. They are tossed with a spicy, garlicky, Thai dressing then roasted in the oven until perfectly al dente. Guaranteed to brighten up your holiday dinner table!
Serve along side my Roasted Red Chili Turkey thighs!
- 1 bushel of brussel sprouts
- 4 cloves garlic, chopped
- Butternut squash, cubed
- 1 teaspoon red pepper flakes
- 1 tablespoon roasted red chili paste
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- Salt & pepper
- Cilantro, for garnish
- Lime wedges for garnish
Preheat the oven to 400 degrees.
Line a baking sheet with foil.
In a large bowl, toss all ingredients together except the cilantro and limes.
Pour onto the lined baking sheet.
Bake for 30 minutes until the veggies are crispy.
Sprinkle with cilantro and limes wedges
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