A Side of Festive, Part 2
Next on the list of mouth watering sides is one of our favorites – ‘Roasted Brussels Sprouts and Squash’. These aren’t just any old Brussels sprouts – we’ve added a few ingredients to make them extra tasty and festive for the holidays!
Roast on baking sheet in preheated oven at 400F for 20-25 minutes
Start by washing and trimming your Brussels sprouts, then cut them in half
Toss Brussels sprouts in olive oil, season with salt and pepper
Peel and dice your butternut squash
On a separate baking sheet, coat squash in olive oil, maple syrup
Season with salt and a sprinkle of cinnamon before putting into preheated oven for 20-25 minutes
Once tender and cooked through, combine Brussels sprouts, squash, toasted pecan halves and diced cranberries in a large serving bowl
Drizzle with maple syrup, gently toss and enjoy!
Ingredients
Directions
Roast on baking sheet in preheated oven at 400F for 20-25 minutes
Start by washing and trimming your Brussels sprouts, then cut them in half
Toss Brussels sprouts in olive oil, season with salt and pepper
Peel and dice your butternut squash
On a separate baking sheet, coat squash in olive oil, maple syrup
Season with salt and a sprinkle of cinnamon before putting into preheated oven for 20-25 minutes
Once tender and cooked through, combine Brussels sprouts, squash, toasted pecan halves and diced cranberries in a large serving bowl
Drizzle with maple syrup, gently toss and enjoy!