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A Side of Festive, Part 2

Yields1 Serving

Roasted Brussels Sprouts and Squash

the host with the best sides could be you

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!