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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Delicious roasted Brussels sprouts and cinnamon butternut squash combined with pecans and cranberries, perfect for a healthy side dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 220 kcal

Equipment

  • oven
  • baking sheet
  • Parchment paper
  • Mixing Bowl

Ingredients
  

Roasted Brussels Sprouts

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • ¼ teaspoon Salt to taste

Roasted Butternut Squash

  • 1.5 lb butternut squash peeled, seeded, and cubed into 1-inch cubes
  • 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
 

How to roast Brussels Sprouts

  • 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.
  • Slice all Brussels sprouts in half.
  • In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
  • Place onto a foil-lined baking sheet, cut side down, and roast for about 20-25 minutes. Turn over for even browning during the last 5-10 minutes.

How to roast 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, 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.

How to toast pecans

  • Toast pecans in the preheated oven at 350 F for about 5 minutes until darker in color.
  • Check frequently after 5 minutes to prevent burning.

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 as desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 150mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 2000IUVitamin C: 40mgCalcium: 50mgIron: 1mg
Keyword Brussels Sprouts, butternut squash, Cranberries, healthy recipes, Pecans, Vegetarian
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