Yield: 6 servings
Roast Brussels Sprouts:Preheat oven to 400 degrees FLine baking sheet with foil.Slice Brussels sprouts in half and stir together with 2 tablespoons olive oil.Place Brussels sprouts face down and roast for 20 to 25 minutes. For the last 5 minutes, flip Brussels sprouts over.Roast Butternut Squash:Lightly grease baking sheet with 1 tablespoon olive oil.In a large bowl, mix together the butternut squash, 1 tablespoon oil, maple syrup and cinnmon.Place butternut squash on prepared pan and roast for 20 to 25 minutes.In a large bowl, mix the Brussels sprouts and butternut squash together. Add the pecans and dried cranberries and toss.
Please note that some ingredients and brands may not be available in every store.
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