Maple Cinnamon Roasted Butternut Squash with Brussel Sprouts, Pecans, and Cranberries
Maple Cinnamon Roasted Butternut Squash, with Brussel Sprouts, Pecans, and Cranberries. This is the perfect way to spice up a veggie side dish and it looks and tastes like so much more than one! This is the perfect healthy side dish to add to your Thanksgiving dinner, or just to enjoy as a festive recipe! I made this for Thanksgiving this year and am tempted to make it more regularly now.
I found this recipe online but lightened it up a little to tone down the olive oil and maple syrup, there is still plenty of flavor, though! Probably the best part is, it is packed with a warming, comfort food flavor, but is healthy, vegetarian, and gluten free!
Not going to lie, I NEVER eat brussel sprouts! In fact, I’ve tried them raw and am not really a fan, but ROASTING them makes a huge difference! Plus the maple and cinnamon flavor really give it a nice touch!
Ingredients (for about 16 servings, 3/4 cup servings)
4.5 cups Brussel Sprouts (ends trimmed and any yellow leaves removed)
About 2 lbs of butternut squash, peeled, seeded, and cubed into 1″ cubes (about 6 cups uncooked)
2 Cups chopped pecans
1 cup dried cranberries (no sugar added)
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Pure Maple Syrup (+2 Tbsp Optional)
1 tsp Cinnamon (more if you like!)
Himalayan Sea Salt
Directions
- Preheat Oven to 400F. Line 2 Baking Sheets with foil and spray with all natural coconut or olive oil spray.
- Cut Brussel Sprouts in half. In a medium bowl, combine brussel sprouts with 1 Tbsp Olive oil and sea salt.
- Place onto one of the baking sheets, sliced side down.
- In another bowl, combine butternut squash, 1 Tbsp live oil, 3 Tbsp Maple Syrup, and Cinnamon,
- Place butternut squash in a single layer on the other baking sheet lined with foil.
- Place both the brussel sprouts and butternut squash in the over for 15 minutes. Take out the brussel sprouts and flip them cut side up, take out the butternut squash and flip them. Bake for another 10-15 minutes each.
- In a large bowl, combine the butternut squash, brussel sprouts, pecans, and cranberries. OPTIONAL: Add the remaining 2 Tbsp Pure Maple Syrup for added sweetness. Add more cinnamon if you like too!
Makes about 16 servings.
Enjoy!!
