the host with the best sides could be you

A Side of Festive, Part 2

Authormadalynrochelle

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!

 

Yields1 Serving

Ingredients
Brussels sprouts
Olive Oil
Salt, Pepper and Cinnamon
Pure Maple Syrup
Diced Butternut Squash
Toasted Pecan Halves
Dried Cranberries

Directions
1

Roast on baking sheet in preheated oven at 400F for 20-25 minutes

2

Start by washing and trimming your Brussels sprouts, then cut them in half

3

Toss Brussels sprouts in olive oil, season with salt and pepper

4

Peel and dice your butternut squash

5

On a separate baking sheet, coat squash in olive oil, maple syrup

6

Season with salt and a sprinkle of cinnamon before putting into preheated oven for 20-25 minutes

7

Once tender and cooked through, combine Brussels sprouts, squash, toasted pecan halves and diced cranberries in a large serving bowl

8

Drizzle with maple syrup, gently toss and enjoy!



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Ingredients

Ingredients
 Brussels sprouts
 Olive Oil
 Salt, Pepper and Cinnamon
 Pure Maple Syrup
 Diced Butternut Squash
 Toasted Pecan Halves
 Dried Cranberries

Directions

Directions
1

Roast on baking sheet in preheated oven at 400F for 20-25 minutes

2

Start by washing and trimming your Brussels sprouts, then cut them in half

3

Toss Brussels sprouts in olive oil, season with salt and pepper

4

Peel and dice your butternut squash

5

On a separate baking sheet, coat squash in olive oil, maple syrup

6

Season with salt and a sprinkle of cinnamon before putting into preheated oven for 20-25 minutes

7

Once tender and cooked through, combine Brussels sprouts, squash, toasted pecan halves and diced cranberries in a large serving bowl

8

Drizzle with maple syrup, gently toss and enjoy!

A Side of Festive, Part 2