ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTERNUT SQUASH WITH PECANS AND CRANBERRIES

ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTERNUT SQUASH WITH PECANS AND CRANBERRIES image

Number Of Ingredients 10

Previous Next

3 cups Brussels sprouts ends trimmed
3 tablespoons olive oil
1/4 teaspoon Salt to taste
1 1/2 pounds butternut squash peeled, seeded, and cubed into 1-inch cubes
2 tablespoons olive oil
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
4 tablespoons maple syrup

Steps:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Trim ends of Brussels sprouts and remove yellow leaves.
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.
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
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.
Toast pecans in the preheated oven at 350 F
Line a baking sheet with parchment paper.
Toast the pecans for about 5 minutes maybe a bit longer in the preheated oven at 350 F until they get darker in color
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
add 2 or 4 tablespoons of maple syrup, if desired - do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.