Roasted Brussels Sprouts Cinnamon Butternut Squash Pecans and Cranberries
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • ¼ teaspoon Salt to taste
  • Roasted Butternut Squash:
  • 1½ lb 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
Instructions
  1. Roasted Brussels sprouts:
  2. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  3. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. 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
  4. Roasted butternut squash:
  5. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  6. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  7. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  8. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.
  9. Assembly:
  10. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
Recipe by Giggles Galore at https://gigglesgalore.net/simple-rustic-farmhouse-thanksgiving-table-setting