Ingredients: |
Ingredients: Roasted Brussels Sprouts:
3 cups brussels sprouts, ends trimmed, yellow leaves removed
3 tbsp olive oil
salt to taste
Roasted Butternut Squash:
1.5 lbs butternut squash, peeled, seeded, and cubed into 1 inch cubes
2 tbsp olive oil
3 tbsp maple syrup
½ tsp ground cinnamon
Other Ingredients:
½ cup pumpkin seeds
1 cup dried cranberries
2-4 tbsp maple syrup optional
|
Directions: |
Directions:Roasted Brussels sprouts:
Preheat oven to 400 degrees. Lightly grease the foil-lined baking sheet with 1 tbsp of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves removed. Then, slide all Brussels sprouts in half. In a medium bowl, combined halved Brussel sprouts, 2 tbsp 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 for 20-25 min. During the last 5-10 min 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 sheets with 1 tbsp of olive oil.
in a medium bowl, combined 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 min turning once half-way through baking, until softened.
Assembly:
In a large bowl, combine roasted brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries and mix to combine. For more sweetness add 2-4 tbsp of syrup if desired. |
This recipe for Autumn Veggies is from