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

Ingredients

Roasted Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tablespoons olive oil
1/4 teaspoon Salt to taste

Roasted Butternut Squash:

1 1/2 lb 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

Instructions

Roasted Brussels sprouts:

Preheat oven to 400 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 (see my photos).

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.

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 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.

Source : https://juliasalbum.com/roasted-brussels-sprouts-cinnamon-butternut-squash-pecans-and-cranberries/

Nutrition Facts

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

Amount Per Serving

Calories 508Calories from Fat 315

% Daily Value*

Total Fat 35g54%

Saturated Fat 3g15%

Sodium 114mg5%

Potassium 751mg21%

Total Carbohydrates 49g16%

Dietary Fiber 8g32%

Sugars 27g

Protein 5g10%

Vitamin A248.1%

Vitamin C74.6%

Calcium11.6%

Iron13.3%

* Percent Daily Values are based on a 2000 calorie diet.