Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries recipe is a delightful combination of flavors, perfect for any meal.
Equipment
- oven
- Baking Sheet
- parchment paper
- Mixing Bowl
Ingredients
Roasted Brussels Sprouts
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon Salt to taste
Roasted Butternut Squash
- 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
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.
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.
How to toast pecans
- Toast pecans in the preheated oven at 350 F.
- Line a baking sheet with parchment paper.
Assembly
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 3000IUVitamin C: 40mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!