Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries Recipes

ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTERNUT SQUASH WITH PECANS AND CRANBERRIES

Steps:

• Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
• Trim ends of Brussels sprouts and remove yellow leaves.
• 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
• 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.
• Toast pecans in the preheated oven at 350 F
• Line a baking sheet with parchment paper.
• Toast the pecans for about 5 minutes maybe a bit longer in the preheated oven at 350 F until they get darker in color
• In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
• 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.