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Roasted Brussels Sprouts and Butternut Squash

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Ingredients

Roasting the Brussels sprouts:
4 ounces of brussels sprout
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 cranberry
½ cup pecan nut
1 tablespoon maple syrup

Nutritional Information

920 kcal
Calories
14 g
Protein
50 g
Fat
124 g
Carbohydrates

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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

  • Roasting the Brussels sprouts:

  • Roasting the squash:

  • For garnishing:

Steps

1
Done

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
Done

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
Done

Serve them together on a flat plate, garnished with dried cranberries and pecans, and drizzled with maple syrup.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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