Maple Butternut Squash Roasted Brussels Sprouts Pumpkin Seeds And Cranberries Recipes

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MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH



Maple Roasted Brussel Spouts and Butternut Squash image

Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Provided by Alyssa Rivers

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 7

1 pound brussels spouts (ends trimmed, sliced in half)
1 pound butternut squash (peeled, seeded, and cubed)
3 tablespoons olive oil
4 tablespoons real maple syrup (divided)
salt and pepper
1 cup whole pecans
1/2 cup dried cranberries

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
  • Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
  • Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.

Nutrition Facts : Calories 310 kcal, Carbohydrate 35 g, Protein 5 g, Fat 19 g, SaturatedFat 2 g, Sodium 24 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving

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