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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 is from Kate's Magical Recipies, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. Brussels sprouts, ends trimmed, yellow leaves removed
3 tbsp. olive oil
Salt, to taste
1 ½ lb. butternut squash, peeled, seeded, and cubed into 1-in. cubes
2 tbsp. olive oil
3 tbsp, maple syrup
½ tsp. ground cinnamon
2 c. pecan halves
1 c. dried cranberries
Directions:
Directions:
1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. 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.
3. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
4. Place butternut squash in a single layer on a foil-lined baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
5. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

 

 

 

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