14 November, 2021

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Comments : 3 Posted in : Side Dish on November 14, 2021 by : Cook Plate Fork Tags: Butternut squash, butternut squash brussels sprouts, pecans, roasting vegetables, Thanksgiving Brussels sprouts, Thanksgiving butternut squash

If you don’t like Brussels sprout you’ll love them in this recipe.

Roasted Brussels sprouts taste great when combined with classic Autumn flavors.

Butternut squash with cinnamon and real maple syrup provides a nice, sweeter contrast to the Brussels sprouts.

Oh, and there’s that bit of crunch from the toasted pecans and more sweetness from dried cranberries.

With all of that flavor in a mouth full of this deliciousness , you won’t even notice the Brussels sprouts.

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels sprouts

3 cups Brussels sprouts ends trimmed, yellow leaves removed

3 tablespoons olive oil

¼ teaspoon Salt to taste

Roasted Butternut Squash:

4 cups (1 1/2 pound squash) butternut squash peeled, seeded, and cubed into 1-inch cubes.

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Additional Ingredients

2 cups pecan halves

1 cup dried cranberries

2-4 tablespoons maple syrup optional

Roasting Brussels sprouts

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts  and remove yellow leaves. 

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.

Roasting 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, 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.

Roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Toasting The Pecans

Toasting pecans in the oven, stove, or microwave will intensify their flavor and make them extra crunchy.

If you are toasting the nuts without additional flavorings (as the case with this recipe) over toasting them (usually beyond 7 minutes) will burn out all the flavor and turn them black.

Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 – 7 minutes in the preheated oven at 350 F until they get darker in color.

Pecans can burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Bringing It All Together

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

For extra sweetness, add 2 or 4 tablespoons of maple syrup. Start with a tablespoon at a time mixing in. Add more, if desired, and toss with the salad ingredients to combine.

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