Hey Friends!
Recently, I had a fun pre-Thanksgiving feast with some dear friends of mine, and one of my friends brought this super yummy and colorful veggie dish of roasted butternut squash and brussel sprouts, it had pecans and dried cranberries and a tiny hit of maple syrup. It’s a perfect fall side dish and beautiful to look at- a perfect addition to a festive Thanksgiving table! So, rather than keep this to myself, I figured I would take a break from my normal posts to share this recipe with you! I know this is one thing I am definitely going to make this Thanksgiving! I love it because, not only is it pretty, the roasted veggies are really flavorful and this is a really healthy option since so many veggies holiday recipes are actually covered in sauces, etc.
Here is how to make it:
Cinnamon Butternut Squash & Roasted Brussel Sprouts with Pecans and Cranberries
Prep Time: 20 mins
Cook Time: 20 mins
Serving Size: 6
You will need:
- 3 cups of Brussels sprouts
- 3 tablespoons of olive oil
- 1/4 teaspoon of salt
- 1 1/2 lb butternut squash peeled and cubed
- 2 tablespoons of olive oil
- 1 tablespoon of maple syrup
- ½ teaspoon of ground cinnamon
- 2 cups of pecan halves
- 1 cup of dried cranberries
Mix your brussels sprouts in some salt and olive oil. Have your preheated oven at 400 F, and roast them for about 20 minutes. Flip half way through.
Cube some butternut squash, and toss in cinnamon, olive oil, and maple syrup. Have your 400 F oven ready to go, and roast the squash for about 20 minutes. Flip halfway through.
To toast the pecans, line a baking sheet with parchment paper, put into a 350 F oven, and toast for around 5 mins or until they get darker!
Combine the Brussels sprouts, cinnamon butternut squash, cranberries, and lightly toasted pecans all into a large bowl. Add 1 tablespoon of maple syrup and mix it up!
And that’s it!
It’s actually fairly easy to make and quite delicious!
Enjoy friends!
Wishing you a wonderful and safe Happy Thanksgiving to you and yours!
Please leave a comment and share your favorite recipe, or if you try this one I’d love to hear!
xoxo Shell