Roasted Brussels Sprouts & Butternut Squash with Pecans and Cranberries

40 mins
Serves 6
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Directions

  1. 1Preheat oven to 400°F. Lightly grease 2 foil-lined baking sheets with 2 tbsp olive oil.
  2. 2Preheat oven to 400°F. Lightly grease 2 foil-lined baking sheets with 2 tbsp olive oil.
  3. 3Preheat oven to 400°F. Lightly grease 2 foil-lined baking sheets with 2 tbsp olive oil.
  4. 4In a medium bowl, combine cubed butternut squash, 1 tbsp olive oil, 3 tbsp maple syrup, and ½ tsp ground cinnamon. In a separate bowl, mix together 1 lb Brussels sprouts, 1.5 tbsp olive oil, 2 tsp garlic, salt, pepper, and 1-2 tbsp of lemon juice.
  5. 5In a medium bowl, combine cubed butternut squash, 1 tbsp olive oil, 3 tbsp maple syrup, and ½ tsp ground cinnamon. In a separate bowl, mix together 1 lb Brussels sprouts, 1.5 tbsp olive oil, 2 tsp garlic, salt, pepper, and 1-2 tbsp of lemon juice.
  6. 6In a medium bowl, combine cubed butternut squash, 1 tbsp olive oil, 3 tbsp maple syrup, and ½ tsp ground cinnamon. In a separate bowl, mix together 1 lb Brussels sprouts, 1.5 tbsp olive oil, 2 tsp garlic, salt, pepper, and 1-2 tbsp of lemon juice.
  7. 7Place Brussels sprouts on one baking sheet and the squash on another. Bake for 20-25 minutes until cooked thoroughly.
  8. 8Place Brussels sprouts on one baking sheet and the squash on another. Bake for 20-25 minutes until cooked thoroughly.
  9. 9Place Brussels sprouts on one baking sheet and the squash on another. Bake for 20-25 minutes until cooked thoroughly.
  10. 10After cooking, combine vegetables, pecans, cranberries, and 2 tbsp maple syrup in a large bowl.
  11. 11After cooking, combine vegetables, pecans, cranberries, and 2 tbsp maple syrup in a large bowl.
  12. 12After cooking, combine vegetables, pecans, cranberries, and 2 tbsp maple syrup in a large bowl.
  13. 13Enjoy immediately!
  14. 14Enjoy immediately!
  15. 15Enjoy immediately!

Ingredients

  • 1 lb Brussels sprouts
  • 1 lb Brussels sprouts
  • 1 lb Brussels sprouts
  • 2 tsp garlic
  • 2 tsp garlic
  • 2 tsp garlic
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 2 cups uncooked cubed butternut squash
  • 2 cups uncooked cubed butternut squash
  • 2 cups uncooked cubed butternut squash
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 3 tbsp maple syrup
  • 3 tbsp maple syrup
  • 3 tbsp maple syrup
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.25 cup toasted pecan halves
  • 0.25 cup toasted pecan halves
  • 0.25 cup toasted pecan halves
  • 0.125 cup cranberries
  • 0.125 cup cranberries
  • 0.125 cup cranberries
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup

Equipment

baking sheetmedium bowlseparate bowllarge bowl