ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTERNUT SQUASH WITH PECANS AND CRANBERRIES

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 6
Calories 508 kcal

Ingredients
  

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste

teaspoon Salt to taste

  • 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
  • 1/2 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 vegetable oil .
    Trim ends of Brussels sprouts and take away yellow leaves.
    Then, slice all Brussels sprouts in half.
    In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of vegetable oil , salt (to taste), and toss to mix .
    Place onto a foil-lined baking sheet, cut side down, and roast within the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting and 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 vegetable oil .
    In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of vegetable oil , syrup , and cinnamon, and toss to combine .
    Place butternut squash during a single layer on the baking sheet. Bake for 20-25 minutes and turning once half-way through baking, until softened.
    Note: you'll roast both Brussels sprouts and butternut squash on 2 separate baking sheets at an equivalent time, on an equivalent rack within the oven – that’s what I did.
    How to toast pecans:
    Toast pecans within the preheated oven at 350 F
    Line a baking sheet with parchment paper.
    Toast the pecans for about 5 minutes (maybe a touch longer) within the preheated oven at 350 F until they get darker in color.
    Note: pecans burn really fast, so confirm to see the nuts after 5 minutes and regularly afterwords.
    Assembly:
    In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and blend to mix .
    (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of syrup , if desired – don't add all syrup directly , start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to mix .
Keyword Butternut Squash, Pecans and Cranberries, Roasted Brussels, Sprouts and Cinnamon