Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
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Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Ingredients:
For the Roasted Brussels Sprouts:
3 tablespoons olive oil
1/4 teaspoon salt, or to taste
For the Roasted Butternut Squash:
1 1/2 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups)
2 tablespoons olive oil
3 tablespoons SF maple syrup
1/2 teaspoon ground cinnamon
Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons SF maple syrup (optional, for extra sweetness)
Instructions:
Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each sprout in half.
In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and salt. Spread them cut side down on the prepared baking sheet.
Roast in the oven for 20-25 minutes, flipping halfway through, until they’re golden brown and charred on the cut sides.
Roast the Butternut Squash:
In a separate bowl, toss the cubed butternut squash with 1 tablespoon olive oil, SF maple syrup, and cinnamon until well coated.
Spread the squash in a single layer on another foil-lined baking sheet.
Bake at 400°F for 20-25 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
Toast the Pecans:
Reduce the oven temperature to 350°F (175°C). Line a baking sheet with parchment paper, spread the pecan halves, and toast in the oven for about 5 minutes or until they’re golden brown. Watch closely to avoid burning.
Assemble the Salad:
In a large serving bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Drizzle with
