Ingredients: |
Ingredients: Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 TBS olive oil salt, to taste
Roasted Butternut Squash: 1½ lbs. butternut squash, peeled, seeded, and cubed into 1-inch cubes (yields about 4 cups of uncooked cubed butternut squash) 2 TBS olive oil 3 TBS maple syrup ½ tsp ground cinnamon
Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 TBS maple syrup (optional)
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Directions: |
Directions:Roasted Brussels sprouts: Preheat oven to 400 degrees. Lightly grease the foil-lined baking sheet with 1 TBS of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 TBS of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 degrees 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.
Roasted butternut squash: Preheat oven to 400 degrees. Lightly grease the foil-lined baking sheet with 1 TBS of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 TBS of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. 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.
Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 - 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. |
Personal
Notes: |
Personal
Notes: Wonderful healthy dish to bring the flavors of Thanksgiving to everyday. I prefer substituting sweet potatoes for the butternut squash. Great dish for crowds of people with various food requirements: vegetarian, vegan, gluten-free, egg-free.
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