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.