Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

By seamline

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries – this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber!

Ingredients

• Roasted Brussels Sprouts:
• 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• Salt, to taste
• Roasted Butternut Squash:
• 1 and 1/2 pound 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
• 1/2 teaspoon ground cinnamon
• Other Ingredients:
• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 90mins
Adapted from facebook.com

Preparation

Step 1

Roasted Brussels sprouts:
Preheat oven to 400 F. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

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.

Roasted 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.

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.