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Roasted Brussels Sprouts and Butternut Squash
Donna

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. It is one of the best holiday side dishes you'll ever try! This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 509
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
  • 3 tablespoons olive oil
  • 1/4 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
  • ½ teaspoon ground cinnamon
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 tablespoons maple syrup (up to 4 tablespoons)

Equipment

  • baking sheet

Method
 

Instructions
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Trim ends of Brussels sprouts and remove yellow leaves.
  3. Then, slice all Brussels sprouts in half.
  4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
  5. 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.
  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 halfway through baking, until softened.
  8. Toast pecans in the preheated oven at 350 F.
  9. Line a baking sheet with parchment paper.
  10. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
  11. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
  12. (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.