Ingredients: |
Ingredients: BRUSSELS SPROUTS:
3 cups brussels sprouts, ends trimmed, yellow leaves removed
3 tbsp. olive oil
Salt, to taste
ROASTED BUTTERNUT SQUASH:
1-1/2 lb. butternut squash, peeled, seeded, 1-inch cubes (Yields about 4 cups uncooked)
2 tbsp. olive oil
3 tbsp. maple syrup
1/2 tsp. ground cinnamon
OTHER INGREDIENTS:
2 cups pecan halves
1 cup dried cranberries
2-4 tbsp. maple syrup (optional)
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Directions: |
Directions:Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tbsp. of olive oil.
Trim brussel sprouts, trim leaves, slice in 1/2. In a medium bowl, combine brussels sprouts, 2 tbsp. 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 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.
ROASTED BUTTERNUT SQUASH:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tbsp. olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tbsp. 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 brussel sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
ASSEMBLY: In a large bowl, combine roasted brussel sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. For more sweetness, add 2 or 4 tbsp. maple syrup, if desired, but add a little at a time. Toss with the salad ingredients to combine. |
This recipe for Brussels Sprouts, Roasted Butter Nut Squash, Cranberry Medley is from