Roasted Brussels sprouts, cinnamon, butternut squash,

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Roasted Brussels sprouts, cinnamon, butternut squash,

Post by pstarkoski on 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/


Pecans and cranberries...TNT

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pstarkoski
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