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Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pecans

By on November 24, 2015

Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pecans

3 cups Brussels Sprouts

1 ½ pound butternut squash, peeled, seeded, and cut into 1-inch chunks

5 Tbsp olive oil, divided

Sea salt, to taste

7 Tbsp maple syrup, divided

½ tsp ground cinnamon

2 cups pecan halves

1 cup dried cranberries

Directions:

Preheat oven to 400 F. Toss Brussels sprouts with 2 Tbsp olive oil and salt to taste and spread on a lightly greased baking sheet. Roast at 400 F for 20-25 minutes. Stir once to allow all sides to brown.

Toss cubed squash with 2 Tbsp olive oil, 3 Tbsp maple syrup, and cinnamon. Place on a lightly greased, foil lined baking sheet. Bake for 20-25 minutes, or until soft. Turn once during the baking.

In a large bowl, combine the roasted sprouts and squash with the cranberries, pecans, and 2-4 Tbsp maple syrup.

Enjoy!

**Note: The baking sheets can be placed in the oven at the same time for faster preparation. 

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