Roasted Cinnamon Butternut Squash, Brussels Sprouts, Pecans, and Cranberries - VEGAN
Roasted Cinnamon Butternut Squash, Brussels Sprouts, Pecans, and Cranberries
This easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup),
It’s also healthy, gluten free, vegetarian, and packed with fiber!
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
Salt, to taste
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
2 cups pecan halves
1 cup dried cranberries
AND THIS IS WHAT YOU DO....
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half.
Put the sprouts into a steamer and steam for about six minutes but do not let them get too soft or mushy.
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.
In a large bowl, combine steamed 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.