Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries

Pat LafleurNutrition, RecipeLeave a Comment

recipe

Roasted Brussels Sprouts:

3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon olive oil
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 f for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasted Butternut Squash

1 and 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, cinnamon, and toss to mix
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning one half-way through baking, until softened

Additional Ingredients:

2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)
Assembly

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries and mix to combine. Enjoy

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