Thanksgiving is just around the corner and everybody loves the sides that are brought to the table. here we have a family favorite, autumn roasted vegetables. This will take about an hour start to finish, so make sure you have enough time set aside.
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts ends trimmed
- 3 tablespoons olive oil
- ¼ teaspoon Salt to taste
Roasted Butternut Squash:
- 4 cups of uncooked cubed butternut squash
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup
How to roast Brussels Sprouts and Squash:
- Preheat oven to 400 F. Lightly grease 2 foil-lined baking sheets with 1 tablespoon of olive oil each.
- 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 a baking sheet.Bake for 20-25 minutes, turning once half-way through baking, until softened
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.
Turn squash once half-way through baking, until softened
During the last 5-10 minutes of roasting, turn Brussels over for even browning, the cut sides should be nicely and partially charred but not blackened.
How to toast pecans:
Toast pecans in a pan over medium heat, moving constantly until desired toasty-ness is achievedAssembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and 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.
If you are making this the day before, do not add the pecans until serving to preserve the crispiness of the nuts.