Recipe: Brussels sprouts and butternut squash with cranberries and nuts
It’s January! All month long I’m featuring seasonal Brussels sprouts recipes. There’s something about Brussels sprouts paired with something sweet, like my roasted sprouts with pomegranate that really works well. And today’s recipe is no different.
You may be wondering about why these little cabbages are called Brussels sprouts. Brussels sprouts are thought to have originated in Rome (and actually a human invention – more on this next time), but they really hit their stride in Belgium where they became popular in the 16th century. It was there that Brussels sprouts were tagged with the name they still carry today. French settlers brought Brussels sprouts to Louisiana around 1800. Today, the most Brussels sprouts from from central California.
Today’s recipe works with another winter vegetable, butternut squash, another human plant hybrid. They pair wonderfully and sometimes I just roast them together in a bit of olive oil and some garlic. But today, we’re going to add some added crunch and sweetness for a dish my kids adore.
Roasted Brussels sprouts and butternut squash with cranberries and nuts
Ingredients
- 3 cups Brussels sprouts 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.
