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Roasted Butternut Squash and Brussels Sprouts




This is one of those side dishes I came across and thought I'd give it a try not realizing it would become a family favorite. I never knew roasted butternut squash and brussels sprouts would be such a delicious combination. The addition of fresh cranberries and pecans give this dish some crunch and tang. But the most surprising ingredient that really gives this dish a twist is a drizzle of maple syrup.


Roasted Butternut Squash and Brussels Sprouts


Ingredients

1 pound of brussels sprouts

1 butternut squash

1 cup fresh cranberries (you can use dried if you prefer)

1 cup pecan halves

1 to 2 tbsp olive oil salt and pepper to taste

1 to 2 tbsp natural maple syrup (you could use honey also)


Instructions

Slice brussels sprouts in half and rinse under water to clean. Peel and chop butternut squash into large chunks. Toss in olive oil and salt and pepper. Spread out on a greased sheet tray and bake for 20 minutes in a 400 degree oven. Remove tray from oven, turn vegetables over and sprinkle with cranberries and pecans and bake for 10 more minutes. Drizzle maple syrup or honey over everything then mix and serve.



For a video tutorial visit my YouTube channel

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