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Nov 10, 2016

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Ingredients

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil 
  • Salt, to taste
Roasted Butternut Squash:
  • 1 and ½ 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
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries


Directions 

Roasted Brussels Sprouts:

  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. 
  • Slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), 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:

  • 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, and cinnamon, and toss to mix.
  • Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  • You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
Assembly:

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