Roasted Brussels Sprouts and Butternut Squash

  • Difficulty: Basic
  • 55 minutes
  • One serving
Roasted Brussels Sprouts and Butternut Squash

We would use two words to describe this vegetarian dish: deliciously delicious. It’s all about roasting Brussels sprouts and butternut squash separately, in olive oil. For the squash, we wanted some more extra flavor so we added cinnamon and maple syrup, too. When serving, garnish them with pecans and cranberries and be generous with maple syrup.

Ingredients Needed for Roasted Brussels Sprouts and Butternut Squash

Roasting the Brussels sprouts:

4 ounces of brussels sprouts
½ tablespoon olive oil
salt

Roasting the squash:

½ butternut squash, diced
½ tablespoon olive oil
1 tablespoon maple syrup
½ teaspoon cinnamon

For garnishing:

2 tablespoons of dried cranberries
½ cup pecan nuts
1 tablespoon maple syrup

How to Cook Roasted Brussels Sprouts and Butternut Squash

  1. Add the Brussels sprouts on a tray lined with parchment paper, drizzle with olive oil, season with salt, and roast for 25 minutes at 400⁰F/200⁰C. Set aside.
  2. Add the diced squash on a tray lined with parchment paper, drizzle with olive oil and maple syrup, sprinkle with cinnamon, toss a little with your hands, then roast for 25 minutes at 400⁰F/200⁰C.
  3. Serve them together on a flat plate, garnished with dried cranberries and pecans, and drizzled with maple syrup.

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