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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries (GF, V)

This is was pretty good, but I think I need some heat for this. A pinch of cayenne would do.


Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries (GF, V)

Source: Julia's Album | Serves: 6 | Time: 40 min


Changes: didn't toast pecans. That's it!


Ingredients


Brussels Sprouts

3 cups #BrusselsSprouts, trimmed and halved

3 tbsp olive oil

Salt, to taste


Butternut Squash

4 cups of uncooked cubed #ButternutSquash

2 tbsp olive oil

3 tbsp maple syrup

½ teaspoon ground cinnamon


The Rest

2 cups pecan halves

1 cup dried #cranberries


Instructions


Preheat oven to 400 F. Lightly grease two foil-lined baking sheet with 1 tablespoon of olive oil.


In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine. In a separate medium bowl, combine cubed butternut squash 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.


Place sprouts 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 .


At the same time, place butternut squash in a single layer on the second baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.


Once everything is cooked, in a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Serve and enjoy!

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