3 C. Brussels Sprouts, ends trimmed, yellow leaves removed
5 T. olive oil
Salt to taste
1 -1/2 lbs. butternut squash, peeled, seeded and cubed into 1 inch cubes (about 4 C. uncooked)
5-7 T. maple syrup
1/2 t. ground cinnamon
2 C. pecan halves
1 C. dried cranberries
Instructions
Preheat oven to 400. Lightly grease foil-lined baking sheet with 1 T.
olive oil. Slice Brussels in half and combine with 2 T. olive oil and
salt in medium bowl. Toss to combine. Place on baking sheet, cut
side down and roast 20-25 minutes. During last 5-10 minutes, turn
over.
Lightly grease a 2nd foil-lined baking sheet with 1 T. olive oil.
Combine squash, 1 T. olive oil, 3 T. maple syrup and cinnamon,
toss to mix in medium bowl. Place on baking sheet and bake 20-25
minutes, turning half way through. Can bake both in same oven
side by side.
After baking, combine Brussels sprouts, squash, pecans and
cranberries in large bowl. For more sweetness, add 2-4 T. maple
syrup a little at a time, tasting each time.
Originally Submitted
11/18/2015
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