Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

If you want a healthy accompaniment for Thanksgiving, Christmas, or New Years, try roasted Brussels sprouts and cinnamon butternut squash with pecans and cranberries. It's one of the best holiday side dishes you've ever tried! This recipe is filled with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Course: Side Dish | Cuisine: American | Servings: 6 servings | Calories: 508 kcal

Ingredients

Roasted Brussels Sprouts

• 1/4 teaspoon salt to taste
• 3 tablespoons olive oil
• 3 cups finely trimmed Brussels sprouts, yellow leaves removed

Butternut Squash Roast

• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 1/2 lbs peeled butternut squash, seeded and cut into 1-inch cubes (makes about 4 cups uncooked cubed butternut squash)

Other Ingredients

• 2 to 4 tablespoons optional maple syrup
• 2 cups pecan nuts
• 1 cup dried cranberries

Instructions

How to Roast Brussels Sprouts

1. Preheat the oven to 400 F. Lightly grease the baking sheet covered with aluminum foil with 1 tablespoon of olive oil.
2. Cut the ends of the Brussels sprouts and remove the yellow leaves.
3. Then cut all the Brussels sprouts in half.
4. In a medium bowl, combine the halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste) and mix.
5. Place on a baking sheet lined with aluminum foil, 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 a uniform browning, the cut sides must be well and partially charred but not blackened (see my photos).

How to Roast Butternut Squash

1. Preheat the oven to 400 F. Lightly grease the baking sheet covered with aluminum foil with 1 tablespoon of olive oil.
2. In a medium bowl, mix the butternut squash into cubes (peeled and seeded), 1 tablespoon olive oil, maple syrup, and cinnamon and mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once halfway through cooking until softened.
4. Note: you can roast the Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same oven rack - that's what I did.

How to toast pecans

1. Toast the pecans in an oven preheated to 350 F
2. Line a baking sheet with parchment paper.
3. Grill the pecans for about 5 minutes (maybe a little longer) in the preheated 350 F oven until they get darker.
4. Note: pecans burn very quickly, so be sure to check the nuts after 5 minutes and frequently after.

Assembly

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries and toss to combine.
2. (OPTIONAL): For added sweetness, add 2 or 4 tablespoons of maple syrup, if desired - do not add all of the maple syrup at once, start with 2 tablespoons, then add more, if desired, and mix with salad ingredients to combine

Source: juliasalbum.com