maple roasted butternut squash and brussels sprouts
Curated Farm Bags include the main ingredients in this recipe!
This an incredibly simple side dish to make, but it's full of rich flavor. It's crispy and savory on the outside with a pop of sweet, soft, and tender on the inside. Also, it's surrounded by maple glaze, crunchy pecans, and cranberries.
1 pound brussels spouts ends trimmed, sliced in half 1 pound butternut squash peeled, seeded, and cubed 3 tablespoons olive oil 4 tablespoons real maple syrup divided salt and pepper 1 cup whole pecans 1/2 cup dried cranberries
Step 1: Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with nonstick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
Step 2: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
Step 3: Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
The recipe and image are courtesy of The Recipe Critic.