Yum Alert: Parmesan Roasted Brussels, Butternut Squash And Kale

Written by Olga

Something healthy to balance out a weekend of indulgence.

Since you probably spent your weekend drinking delicious cocktails and going out to fancy dinners with friends, on Mondays we sometimes like to offer your diet a little redemption with a recipe for something healthy. This week’s Yum Alert is perfect for tonight’s dinner and tomorrow’s lunch.


1 large butternut squash, peeled and cubed into ½-in. cubes

15 brussels sprouts, quartered

1 bunch kale, stripped from stalks and chopped into 1-in. pieces

3 Tbsp olive oil, plus more for drizzling

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried sage

¾ tsp salt

¾ tsp pepper

¼ cup parmesan cheese, grated


Preheat oven to 400 degrees F. Add all of the ingredients to a large bowl, except for the parmesan cheese, and mix to coat all of the vegetables with the olive oil and seasoning. Cover two sheet pans with foil and then spread the vegetables evenly. Drizzle another bit of olive oil across the vegetables. Roast for 30 minutes. Take the sheet pans out of the oven and sprinkle the vegetables with parmesan cheese. Turn on the broiler. Place the sheet pans back into the oven under the broiler for 2-4 minutes per sheet (depending on how crispy you want your vegetables).

Image and recipe via From The Little Yellow Kitchen.

About the author


Olga is a fast talking East Coast girl who takes no bull or prisoners. When not kicking a$$ and taking names, she can be found being awesome up and down the East Village. In her down time, Olga practices power yoga and drinks hand-crafted cocktails - sometimes at once.

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