TOP Reviews:
Delicious!! Just made this for thanksgiving dinner and was a huge success.
Added some extra cinnamon & did not need the extra syrup. Bought cleaned & cut bagged veggies so preparation was a breeze.
Loved this! Will definitely make again. HOWEVER, no need to line a baking sheet with aluminum foil. Bad for the environment, and unnecessary. Just wash the pan! 🙂
I made this using pecans from last year’s recipe. Will try pumpkin seeds next time.
I added the cranberries and the nuts to the squash in the oven halfway through to toast the pecans and soften the cranberries. It was very good! Will definitely make again.
Nutrition Facts
Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries
Amount Per Serving
Calories 232 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 13mg 1%
Potassium 494mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Sugars 19g
Protein 3g 6%
Vitamin A 185.8%
Vitamin C 55.6%
Calcium 7.2%
Iron 8.4%
Ingredients
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste
Roasted Butternut Squash:
1 and ½ pound 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:
1/2 cups pumpkin seeds
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, pumpkin seeds, 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.
From: jumiasalbum