Roasted Brussel Sprouts with Butternut Squash

Written By Stacey Melson

PREP TIME: 5 minutes minutes

COOK TIME: 25 minutes minutes

TOTAL TIME: 30 minutes minutes

SERVINGS: 6

Description

Roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Ingredients

  • 1 pound brussels spouts ends trimmed, sliced in half

  • 1 pound butternut squash peeled, seeded, and cubed

  • 3 tablespoons extra virgin olive oil

  • 4 tablespoons real maple syrup, divided

  • salt and pepper to taste

  • 1 cup whole pecans

  • 1/2 cup dried cranberries

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line baking sheet with parchment paper.

  • In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.

  • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.

  • Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

Stacey Melson
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