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Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries Recipe

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This recipe for Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Virginia Holcomb

Category:
Category:

Ingredients:  
Ingredients:  
Roasted Brussel Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound 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)

Directions:
Directions:
ROASTED BRUSSEL SPROUTS:
Preheat oven to 400º F
Lightly grease the foil-lined baking sheet with 1 tablespoon 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 tablespoons 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 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 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon 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.
*See note!

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 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
*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.

This past thanksgiving (2016) in Albany TX, my mom, Jenn, and I each made a side to contribute to our feast and this is what I chose! It turned out to be delicious and really pretty simple!

 

 

 

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