Are you surprised by how quickly the holiday season arrived this year? I sure am! The time between Thanksgiving and Christmas flashed by in an instant … I’m squeezing clients in left and right, finishing up year-end financials, working on January projects, and haven’t even thought about cooking a Christmas dinner! OK, I don’t actually have to plan a Christmas dinner (thanks to my mother-in-law!), but if you do have to plan one, and you’re still looking for something healthy but festive to put on the table … well, you’re in luck.
I won’t beat around the bush here, because we’re all busy. Just know that this dish is loaded with antioxidants and fiber, and is a great way to ensure you get some good nutrition on your plate, even in the season of indulgence. I hope you enjoy!
Holiday Brussels Sprout and Acorn Squash Bake
Prep Time: 60
Cook Time: 50
Keywords: bake side gluten-free nut-free soy-free vegetarian vegetables brussels sprouts squash Christmas
Ingredients (8 servings)
- 30 Brussels sprouts
- 1 acorn squash
- 1 cup fresh cranberries
- 1 apple (I used Gala, any kind is fine)
- 1/2 onion (yellow or white)
For the dressing
- 4 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey
- salt and pepper, to taste (I used about 1 tsp. of each)
Preheat oven to 400 degrees.
Poke 3 holes in your acorn squash (so it doesn’t explode) and microwave 2-3 minutes, or until soft enough to cut.
Slice squash in half, remove seeds and pulp, and place face down on a baking sheet sprayed with olive oil. Bake for 30 minutes. It should be softening, but you’ll be cooking it again, so it doesn’t need to be cooked all the way through.
Meanwhile, remove outer layers of Brussels sprouts, and quarter each sprout.
Dice apple into small, bite-sized pieces, and slice onion.
When squash is cool enough to handle, peel and dice into bite-sized pieces.
Toss Brussels sprouts, onion, apple, squash and cranberries together in a large bowl.
In a separate bowl, whisk together dressing ingredients.
Pour dressing over sprouts mixture, and toss to combine.
Bake in a large casserole dish (sprayed with cooking spray or olive oil) for 40 minutes, or until the top is beginning to brown slightly.
Note: each serving will have 144 calories, 7g fat, 19g carbs, and 2g protein.
By the way, you may have noticed that last year I did a Christmas Cranberry-Orange Brussels Sprouts dish. What can I say – I love the idea of the green Brussels sprouts and the red cranberries for Christmas! The dishes are fairly similar, but the squash in today’s recipe makes it a bit heartier and more warming. Let me know which one you like best!
So tell me in the comments … What’s your favorite way to get in vegetables at a holiday meal?