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Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries

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Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries

IngredientsRoasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste

Roasted Butternut Squash:

  • 1 1/2 lb butternut squash peeled seeded and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional

InstructionsHow to roast Brussels Sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Trim ends of Brussels sprouts and remove yellow leaves.
  3. Then slice all Brussels sprouts in half.
  4. In a medium bowl combine halved Brussels sprouts 2 tablespoons of olive oil salt (to taste) and toss to combine.
  5. Place 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 (see my photos).

How to roast Butternut Squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl combine cubed butternut squash (peeled and seeded) 1 tablespoon of olive oil maple syrup and cinnamon and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes turning once half-way through baking until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time on the same rack in the oven – that’s what I did.

How to toast pecans:

  1. Toast pecans in the preheated oven at 350 F
  2. Line a baking sheet with parchment paper.
  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
  4. Note: pecans burn really fast so make sure to check the nuts after 5 minutes and frequently afterwords.

Assembly:

  1. In a large bowl combine roasted Brussels sprouts roasted butternut squash pecans and cranberries and mix to combine.
  2. (OPTIONAL): For more sweetness add 2 or 4 tablespoons of maple syrup if desired – do not add all maple syrup at once start with 2 tablespoons then add more if desired and toss with the salad ingredients to combine.

Base Recipe adapted from this SITE

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