Happy Holidays

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Happy Holidays

Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Roasted Brussels sprouts, cinnamon, butternut squash,

    pstarkoski
    pstarkoski
    Admin
    Admin


    Female
    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Roasted Brussels sprouts, cinnamon, butternut squash,  Empty Roasted Brussels sprouts, cinnamon, butternut squash,

    Post by pstarkoski Fri Feb 26, 2016 12:40 am

    Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

    Total Time: 40 minutes
    Yield: 6 servings

    Ingredients



    Roasted Brussels Sprouts: 

    3 cups Brussels sprouts, ends trimmed, yellow leaves removed 

    3 tablespoons olive oil 

    Salt, to taste 

    Roasted Butternut Squash: 

    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 

    Other Ingredients: 

    2 cups pecan halves 

    1 cup dried cranberries 

    2-4 tablespoons maple syrup (optional)


    Instructions



    Roasted Brussels 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 (see my photos). 

    Roasted butternut squash: 

    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. 

    _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.


    http://juliasalbum.com/2015/10/roasted-brussels-sprouts-cinnamon-butternut-squash-pecans-and-cranberries/


    Roasted Brussels sprouts, cinnamon, butternut squash,  7fd747c98b3978e2f806017ed1e4963ePecans and cranberries...TNT


    _________________
    hugs,
    peg

      Current date/time is Fri Mar 29, 2024 9:31 am