Roasted Delicata Squash and Brussels Sprout Gratin

Delicata squash, Brussels sprouts, onion, and parsley are roasted with olive oil, nutritional yeast, salt, and pepper, then served warm. This dish is a great way to get your vegetables in, and it's also delicious and easy to make.

This recipe is inspired by the classic French dish gratin dauphinois. Gratin dauphinois is made with potatoes, cream, and cheese, and it's baked in the oven until golden brown and bubbly. I wanted to create a healthier version of gratin dauphinois that was still just as delicious and comforting. This recipe uses delicata squash instead of potatoes, and it's made with olive oil and nutritional yeast instead of cream and cheese. The result is a dish that's just as rich and satisfying as the classic, but it's also much healthier.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 delicata squash, sliced
• 1 cup Brussels sprouts, trimmed and halved
• 1/2 cup chopped onion
• 1/4 cup chopped parsley
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the squash, Brussels sprouts, onion, and parsley with the olive oil, nutritional yeast, salt, and pepper.
3. Spread the mixture in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the vegetables are tender and browned.
5. Serve warm.
6. Enjoy!

Why It Works

• The delicata squash is roasted until tender and slightly browned, which gives it a sweet and caramelized flavor.
• The Brussels sprouts are roasted until they're slightly charred and tender, which gives them a nutty and slightly bitter flavor.
• The onion and parsley add sweetness and freshness to the dish.
• The olive oil helps to roast the vegetables and adds a rich flavor.
• The nutritional yeast adds a cheesy flavor to the dish without the use of dairy.
• The salt and pepper help to season the dish and bring out the flavors of the vegetables.