Roasted Brussels Sprouts with Cinnamon Butternut Squash, Pecans & Cranberries



Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries is a perfect holiday side dishes, packed with vegetables and nuts. It’s nutritious, gluten-free, vegetarian, and rich in fiber and guaranteed to be a new 'most requested' dish for many Thanksgivings to come!



INGREDIENTS

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INSTRUCTIONS

Roast Brussels Sprouts:

  • 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 (see my photos).

Roast 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.

  • Note: 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 – that’s what I did.

Toast pecans:

  • 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.  

  • Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords. 

Put it all together:

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

  • Optional: For more sweetness, 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.


  • Servings: 6 servings

  • Prep time: 20 min/ Cook time: 20 min (Total 40 min)


Recipe & Image: Julia's Album





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