Wednesday, November 6, 2019

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Looking for a healthy side dish for your holiday meals? Ever Ready has got you covered with Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. This dish is packed with vegetables, rich in fiber, gluten free and oh so good for you. It makes for a lovely presentation. Halved red grapes makes a nice addition. Pair the veggie dish with roast chicken, turkey, pork or duck.
    
Much of the preparation for this dish can be done ahead of the actual roasting. 
  • Brussels sprouts can be halved with outer leaves removed. Place in a zip loc bag and refrigerate until needed. 
  • As a time saver buy prepared butternut squash cubes. 
  • Toast pecans @ 350 for 5 minutes. Spread out on a plate until needed.  
  • To save time, roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
  • If adding halved red grapes mix in with veggies right before serving. 
Recipe from julia's album and serves 4-6
Ingredients:
Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed, outer leaves removed (about 1 lb.)
  • 3 tablespoons olive oil
  • 1/4 teaspoon sea salt to taste
  • Lemon squeeze
  • Grated Parmesan cheese

Roasted Butternut Squash:
  • 1- 1/2 lb 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
  • Red onion slices
Other Ingredients:
  • 1-1/2 cups pecan halves
  • 1 cup dried cranberries
  • Optional 1 cup halved red grapes  
Directions:
How to Roast Brussels Sprouts:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone pad. 
  • Trim ends of Brussels sprouts and outer leaves.
  • 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. Squeeze lemon juice over the sprouts. 
  • Place on baking sheet cut side down, and roast in the oven at 400 degrees 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.
  • Grate Parmesan cheese over the top. 
How to Roast Butternut Squash:
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone pad.  
  • In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, maple syrup, and cinnamon, red onion slices. 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.
  • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
Optional-For more sweetness, add 2 extra tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 1 tablespoon, then add more, if desired, and toss with the salad ingredients to combine.

2 comments:

  1. My husband will love this! Your recipes are wonderful. Thanks so much.

    ReplyDelete
  2. I love the poem and the recipe. Thanks for joining the What's for Dinner party. I look forward to what delicious treats you'll bring this week - Have a great day!

    ReplyDelete

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