Recipes

Roasted Brussels sprouts, cinnamon butternut squash,, pecans, cranberries

Holiday Veggie Side Dish

Perfect holiday side dish! Bursting with Fall and Holiday flavors, it’s also healthy, gluten free, vegetarian, and packed with fiber! Even if you don’t like Brussels sprouts, you’ll love them here.  -per blogger Julia of Julia’s Ablum.

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

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)

For Instructions and Assembly information, please see Julia’s Album. Also posted on  the Coppell FM Pinterest board, Burstin’ with Butternut Squash.

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