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Roasted Butternut Squash and Brussel Sprouts

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  • Author: Chef Lisa
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 90 minutes
  • Yield: 8 1x
  • Category: vegetable, side dish
  • Method: roasted
  • Cuisine: American

Description

A hearty side dish that vegetarians and carnivores will enjoy. A hint of sweetness from dried cranberries and a drizzle of maple syrup.

Ingredients

Scale
  • 1 butternut squash, peeled and cut into 1” chunks (about 4 cups)
  • 2 pounds medium size brussels sprouts
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons maple syrup
  • 3/4 cup dried cranberries
  • 1 cup pecans, toasted and chopped

Instructions

  1. Preheat oven to 400°F. Line 2 baking sheets with parchment.
  2. Arrange two racks on the oven about 4” apart so that both racks are positioned near the middle of the oven.
  3. Peel, and remove seeds from butternut squash and cut into 1” pieces, try to keep the pieces about the same size.
  4. Trim the dark ends of each brussel sprout and cut in half through the stem end (rather than through the middle) so the leaves stay together. 
  5. Spread the butternut squash into a single layer on one baking tray and the brussel sprouts in a single layer on the other.
  6. Drizzle the olive oil over the butternut squash and the brussel sprouts and sprinkle the vegetables with kosher salt and black pepper. With your hands, toss the butternut squash and the brussel sprouts to coat.
  7. Place the baking sheet with the butternut squash in the preheat oven on the lower rack and roast for 20 minutes.
  8. In a dry frying pan over medium heat, carefully toast the pecan pieces until they start to smell fragrant. Remove the pecans from the pan so they don’t continue cooking.
  9. After 20 minutes, stir the butternut squash to expose other sides of the pieces and place the baking sheet with the brussel sprouts on the upper rack and continue roasting for another 30 minutes or until the butternut squash and brussel sprouts are tender and roasted on the edges.
  10. Remove from the oven and after 5 minutes, transfer the butternut squash and brussel sprouts to a large serving bowl.
  11. Drizzle the maple syrup over the roasted vegetables and lightly toss to coat. Sprinkle the dried cranberries and toasted pecan pieces and gently mix to incorporate.
  12. Taste and add more salt and pepper if desired.
  13. Serve warm.

Nutrition

  • Serving Size: 4 ounceds

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Find it online: https://apinchofsaltlake.com/roasted-butternut-squash-and-brussel-sprouts/