This is was pretty good, but I think I need some heat for this. A pinch of cayenne would do.
Source: Julia's Album | Serves: 6 | Time: 40 min
Changes: didn't toast pecans. That's it!
Ingredients
Brussels Sprouts
3 cups #BrusselsSprouts, trimmed and halved
3 tbsp olive oil
Salt, to taste
Butternut Squash
4 cups of uncooked cubed #ButternutSquash
2 tbsp olive oil
3 tbsp maple syrup
½ teaspoon ground cinnamon
The Rest
2 cups pecan halves
1 cup dried #cranberries
Instructions
Preheat oven to 400 F. Lightly grease two foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine. In a separate medium bowl, combine cubed butternut squash 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place sprouts onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened .
At the same time, place butternut squash in a single layer on the second baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Once everything is cooked, in a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Serve and enjoy!
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