Roasted Brussels Sprouts, Maple Cinnamon Butternut Squash, Pecans & Cranberries

Roasted Brussels Sprouts, Maple Cinnamon Butternut Squash, Pecans & Cranberries

File Nov 20, 10 33 17 AM

INGREDIENTS

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts, ends trimmed
  • 3 tablespoons olive oil
  • Salt, to taste

Roasted Butternut Squash:

  • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 400 F. Lightly grease the 2 foil-lined baking sheet with 1 tablespoon of olive oil on each.
  2. When oven is preheating, make sure Brussels sprouts are trimmed, then 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.
  3. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  4. Place Brussels 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.
  5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  6. When Brussels sprouts are brown and butternut squash is soft, in a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

 

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