Thanksgiving Maple Roasted Butternut Squash And Brussels Sprouts Recipes
THANKSGIVING MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS
Perfect THANKSGIVING MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS with toasted pecans, cranberries, and parmesan cheese crumbles tossed in maple syrup and cinnamon. You'll want to add this autumn sheet pan vegetable dish to your Thanksgiving Day menu repertoire. Serve as a side dish to your dinner or holiday menu.
Provided by Jessica (swankyrecipes.com)
Time 45m
Number Of Ingredients 12
Steps:
- Remove the peel of squash with knife, then use a vegetable peeler to smooth edges.
- Cut squash into pineapple ring thickness, about 1 inch wide rings. Cut the ring into 9 cubes; about 1-inch by 1-inch.
- Place squash into a mixing bowl with maple syrup, oil, and cinnamon.
- Cut tips off brussels sprouts then cut in half. Toss in a bowl with oil and salt.
- Pour vegetables onto two separate baking sheets.
- Roast in oven at 400°F for 20-25 minutes.
- Turn oven to 300°F. Toss pecans in oil and bake for 3 minutes on each side.
- Add roasted butternut squash, brussels sprouts, pecans, cranberries, and parmesan cheese together in a bowl.
- Whisk together orange juice, maple syrup, and salt.
- Pour dressing into bowl and toss together.
Nutrition Facts : Calories 227 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 136 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 12 g, ServingSize 1 serving
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- On a large baking sheet, toss the cubed butternut squash with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Use 2 sheet pans if needed to avoid overcrowding the pan. Overcrowding leads to steaming instead of roasting.
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