Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is a healthy and delicious side that fits well with any holiday dinner. It’s a perfect recipe for Thanksgiving, Christmas, New Year’s Eve, or any time you like! This side dish is packed with vegetables and nuts. It’s healthy, gluten-free, vegetarian, and rich in fiber!

Ingredients:

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • ¼ teaspoon Salt to taste

Roasted Butternut Squash:

  • 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed 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

Click Here For Step-By-Step Instructions

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Hi.. I'm Annmarie, i'm a food blogger and i love cooking. Welcome to my site. I hope you enjoy it!