- ROASTED BRUSSEL SPROUTS
- 3 cups Brussel sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- Salt, to taste
- ROASTED BUTTERNUT SQUASH
- 1 & 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- OTHER INGREDIENTS
- 2 cups pecan halves
- 1 cup dried cranberries
- 3 tablespoons maple syrup (optional)
Roasted Brussel Sprouts: Preheat oven to 400 degrees. Lightly grease the foil-line baking sheet with 1 tablespoon of olive oil. Make sure Brussel sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussel sprouts in half. In a medium bowl, combine halved Brussel sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place into a foil-lined baking sheet, cut side down, and roast in the oven for about 20 – 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted Butternut Squash: Keep oven at 400 degrees. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed Butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20 – 25 minutes, turning once half-way through baking, until softened. Note: You can roast both Brussel sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that is what we did!
Assembly: In a large bowl, combine roasted Brussel sprouts, roasted butternut squash, pecans, and cranberries, mix to combine.
Optional: For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.