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Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Roasted Brussels SproutsYield: 6 servings

Ingredients:

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts
  • 3 tablespoons olive oil
  • Salt, and pepper
  • Other Options:
    • 1 small scallion, minced
    • 2 garlic cloves, minced
    • 3 tablespoons balsamic vinegar
    • 1/4 teaspoon cayenne pepper

Roasted Butternut Squash:

  • 1½ pound butternut squash
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)

Directions:

Roasted Brussels Sprouts

  1. Preheat oven to 425° F.
  2. Grease foil-lined baking sheet with olive oil.
  3. Wash and remove ends and yellow leaves and slice Brussels sprouts in half.
  4. Combine halved Brussels sprouts 2 tablespoons of olive oil, salt, and toss to combine.
  5. Place on baking sheet, cut side down, and roast about 20-25 minutes.
  6. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred.

Roasted Butternut Squash

  1. Grease another the foil-lined baking sheet with olive oil.
  2. Wash, peel, seed, and cut butternut squash into 1-inch cubes.
  3. Combine cubed butternut squash, olive oil, maple syrup, and cinnamon.
  4. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  5. Roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.

Serving

  1. Combine Brussels sprouts, butternut squash, pecans, and cranberries. Add 2 or 4 tablespoons of maple syrup.

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