Roasted Brussels Sprouts and Butternut Squash
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These Honey Roasted Brussels Sprouts with Butternut Squash & Cranberries are the perfect Thanksgiving or Christmas dinner side dish! With only 6 ingredients, these veggies are super easy to make and flavored with honey, olive oil and a little cinnamon. The combination of butternut squash, Brussels sprouts, cranberries, and pecans is a delicious dish that will add a special touch to any meal. You can change things up a bit by using raisins instead of the cranberries, and toasted walnuts or almonds would be great in place of pecans. Toss cubed butternut squash in olive oil, maple syrup, and cinnamon.
Roast in the preheated oven at 400 F for about 20 minutes. In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans. Add a small amount of maple syrup and toss it! Tips and Tricks.
How To Make Roasted Brussels Sprouts & Butternut Squash w/ Cranberries & Pecans. Start by prepping the brussels sprouts and butternut squash. Place on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt (and pepper too if you like).
Arrange brussels sprouts cut side down. This will help caramelize them. Spread chopped butternut squash, Brussels sprouts, cranberries, apple and onion on a large rimmed baking sheet. In a small bowl, whisk oil, vinegar, brown sugar and curry powder.
Drizzle over vegetable. Mix Brussels Sprouts, Squash, and Cranberries in a large bowl before drizzling oil and maple syrup over top, and stirring well. Place mixture into two large baking dishes and place in the oven.
If you layer the vegetables in one pan, cooking time will increase and texture may be compromised. Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges. Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor.
They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans. Nutrition Facts 1/2 cup: 94 calories, 4g fat (1g saturated fat), 0 cholesterol, 185mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 4g protein. You get roasted Brussels sprouts, roasted butternut squash, and cranberries in one single recipe.
The epitome of fall in an extremely low-maintenance, but flavor-packed dish. No need to prepare them separately or add more work to your plate. Oh, and you should use any leftovers (if you have them) on these creamy goat cheese grits the next morning.
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