Roasted Brussels Sprouts and Butternut Squash
Quick & easy, this delicious side dish has the perfect combination of sweet and nutty flavors!
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Servings: 8 servings
Calories: 359kcal
Ingredients
- 2 pounds Brussels sprouts
- 1 medium butternut squash
- 1 1/4 cup pecan halves
- 1 cup dried cranberries
- 1/2 cup avocado oil divided
- 2 tablespoons maple syrup
- 2 1/2 teaspoons salt divided
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400 degrees.
- Wash the Brussels sprouts, cut off the bottom stem, and remove any yellowed or damaged outer leaves.
- Cut them in half longways. Place the halves on a sheet pan.
- To prepare the butternut squash, peel off the shell and cut the squash into approximately 1 - 1 1/2 inch cubes.
- Put the cubes on another sheet pan.
- Over the Brussels sprouts, drizzle 6 tablespoons avocado oil and 2 teaspoons salt, and toss to combine.
- Spread out the Brussels sprouts in a single layer on the pan.
- Over the squash, drizzle maple syrup, cinnamon, and the rest of the avocado oil and salt. Toss to combine.
- Spread the cubes into a single layer on the pan.
- Place both sheet pans in the oven and roast for 20 - 25 minutes, or until the squash is soft and the sprouts are soft with a crispy outside. After the first 12 minutes, flip the vegetables using a spatula.
- Remove from the oven and stir the Brussels sprouts, butternut squash, pecans, and dried cranberries together.
- Serve immediately as a delicious side dish!
Notes
For best results, roast the Brussel sprouts and squash on the same rack near the center of your oven. If there isn't room, you can place them on different racks and switch them when you flip the vegetables.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Sodium: 687mg | Fiber: 7g | Sugar: 21g
