Roasted Acorn Squash and...Roasted Acorn Squash and Brussels Sprouts with Honey, Smoked Paprika, and Sage Salt

Roasted Acorn Squash and Brussels Sprouts with Honey, Smoked Paprika, and Sage Salt is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. One serving contains 141 calories, 3g of protein, and 7g of fat. This recipe serves 8 and costs 81 cents per serving. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 461 foodies and cooks. This recipe from Joanne Eats Well with Others requires kosher salt, paprika, coarse sea salt, and honey. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Similar recipes include Acorn Squash Biscuits with Sage & Gruyere, Farrotto With Roasted Acorn Squash, and Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan).

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 35

2. 02

   Slice the squash crosswise into 1/2-inch rings, scooping out the seeds from the center of each.In a small bowl, whisk together the oil, honey, paprika, and kosher salt. Arrange the squash on a large baking sheet lined with parchment paper and the brussels sprouts on a second baking sheet lined with parchment paper.

3. 03

   Brush the honey/oil mix over the acorn squash slices and toss the brussels sprouts with the rest.

4. 04

   Place the sage leaves in a small baking pan.

5. 05

   Transfer all the pans to the oven. Roast the sage leaves until they are crisp, about 15 minutes. Set aside. Raise the oven temperature to 40

6. 06

   Continue roasting, turning the squash once midway through, for about 30 minutes.

7. 07

   Transfer the squash and brussels sprouts to a platter. Crumble the sage in a small bowl and mix with the coarse sea salt.

8. 08

   Sprinkle some of the sage salt over the veggies before serving.