Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries Recipes

ROASTED BRUSSEL SPROUTS WITH BUTTERNUT SQUASH RECIPE - (3.4/5)

Steps:

• ROASTED BRUSSEL SPROUTS: Preheat oven to 400°F. 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. ROASTED BUTTERNUT SQUASH: While the Brussel sprouts are roasting, start preparing the butternut squash. 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 at 400°F 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, pecans, 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.

SLOW COOKER BRUSSELS SPROUTS WITH CRANBERRIES, PECANS, AND BUTTERNUT SQUASH

Steps:

• Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker
• Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss
• Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy
• Add fresh cranberries and cook for 5 additional minutes
• Sprinkle with pecans and serve
• Sheet pan method:
• Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside
• Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil
• Spread over the sheet pans evenly
• Roast for 15 minutes, flip the veggies, and roast for 10 more minutes
• Add the cranberries, and return to the oven for 5 additional minutes
• Sprinkle with pecans and serve

ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTERNUT SQUASH WITH PECANS AND CRANBERRIES

Steps:

• 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.
• 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
• 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.
• Toast pecans in the preheated oven at 350 F
• Line a baking sheet with parchment paper.
• Toast the pecans for about 5 minutes maybe a bit longer in the preheated oven at 350 F until they get darker in color
• In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
• 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.