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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries


Author: Julia


Prep Time:20 mins Cook Time:20 mins Total Time:40 mins


Servings: 6 servings


Ingredients

Roasted Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed

3 tablespoons olive oil

1/4 teaspoon Salt to taste

Roasted Butternut Squash:

1 1/2 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

2-4 tablespoons maple syrup optional


Instructions

How to 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).


How to 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.


How to 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.


Assembly:

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.

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