Try roasted butternut squash and brussels sprouts with pecans and cranberries as alternative to bean casserole or overly sweet jello mold.
Packed with Vitamin C, folate and antioxidants, recipe is a great side or meal.
From the wonderful site Julia’s Album
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Toss Brussels sprouts in olive oil and salt. Roast in the preheated oven at 400 F for about 20 minutes.
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Toss cubed butternut squash in olive oil, maple syrup, and cinnamon. Roast in the preheated oven at 400 F for about 20 minutes.
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In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.
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Add a small amount of maple syrup and toss it!
Ingredients
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3 cups Brussels sprouts ends trimmed, yellow leaves removed
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3 tablespoons olive oil
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1/4 teaspoon Salt to taste
Roasted Butternut Squash:
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1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
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2 tablespoons olive oil
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3 tablespoons maple syrup
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½ teaspoon ground cinnamon
Other Ingredients:
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2 cups pecan halves
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1 cup dried cranberries
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2-4 tablespoons maple syrup optional
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From the wonderful site Julia’s Album
