Grammy's Kitchen · Roasted Brussels Sprouts · Quinoa with Caramelized Butternut Squash and
One of 50 roasted brussels sprouts recipes we measured
from iowagirleats.com
4 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 5% |
| salt | 0% | 0% |
| sweetener | 4% | 0% |
| protein add | 6% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 cup quinoa | |
| 360 g | 1-1/2 cups vegetable or chicken broth |
| 255 g | 9 oz shaved brussels sprouts |
| 14 g | 1 Tablespoon extra virgin olive oil |
| garlic salt and pepper | |
| 28 g | 2 Tablespoons butter or vegan butter |
| 280 g | 2 cups 1/2" cubed butternut squash |
| 20 g | 1-1/2 Tablespoons brown sugar |
| 33 g | 1/3 cup freshly grated parmesan cheese (plus more for topping) |
| 1/4 cup pepitas |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! Followed as written. It’s easy and filling. The caramelized squash, roasted brussel sprouts and pepitas…it’s bursting with flavor. I used a cast iron skillet for the butternut squash and I think that really made a difference. Will definitely put thi” — a cook, 5.0★
“Absolutely delicious recipe. We didn’t have luck with carmelizing the butternut squash on the stovetop the first time, but doing so in the oven works fantastic.” — a cook, 5.0★