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Roasted Brussels sprouts and butternut squash with cranberries and nuts
Course:
Side Dish
Cuisine:
American
Keyword:
Brussels sprouts, butternut squash
Ingredients
3
cups
Brussels sproutsĀ ends trimmed, and cut in half
3
cups
cubed butternut squash
4
Tbs
olive oil
1/2
tsp
salt
1/2
tsp
cinnamon
1/2
tsp
nutmeg
1
cup
nuts
I suggest pecans or pepitas (shelled raw pumpkin seeds)
1/2
cup
dried cranberries
Instructions
Preheat oven to 400F.
In a bowl, combine the sprouts and squash. Add olive oil, salt, cinnamon, and nutmeg. Toss to coat evenly.
Spread mixture on 2 baking sheets. Bake in oven for 25 minutes. Tossing the sprouts and squash halfway through.
In a fry pan on medium heat, toast the nuts. (Keep an eye on this, as nuts can burn quickly!)
Take all the ingredients and toss in bowl, then serve.