I love Butternut Squash and Brussel Sprouts…
And thinking about thanksgiving, I think this is just the colors of autumn/fall. And this was a very pretty festive dish on the table. Plus it was rich with flavor!
This recipe is done in 3 parts
Roasted Brussel Sprouts:
3 cups Brussel Sprouts, trimmed and halved
3 tbsp Olive Oil
Salt to taste
Roasted Butternut Squash
1 1/2 lbs butternut squash, peeled, seeded and cubed
2 tbsp Olive Oil
3 tbsp Maple Syrup
1/2 Cinnamon
Added Ingredients
2 cups of Pecan halves
1 cup Craisins (dried Cranberries)
Preheat your oven to 400
In a small bowl I combined the brussel sprouts olive oil and salt, toss them to combine.
I got out two baking sheets that fit side by side in my oven and placed the onto one of those baking sheets.
Then in another bowl, I combined the butternut squash, olive oil, maple syrup and cinnamon and toss to combine. Then Placed this also onto the other baking sheet.
Put both of these in the oven next to each other and went to roasting them for about 30-40 minutes.
I like my brussel sprouts Crispy and the butternut squash cooked but kinda crispy as well.
After those were roasted, I put them both in a large bowl and add the pecans and cranberries and mixed it all up..
I’ll tell you what.. I was on a cranberry and maple syrup theme for Thanksgiving this year!
This was awesome.. I really enjoy healthier sides and nothing box made.
In general we don’t eat anything processed..
This is another favorite for Thanksgiving in my book!