Roasted Brussels Sprouts and Squash | Fit Healthy Recipes
Roasted Brussels Sprouts and Squash
20 mins prepServes 8
This Thanksgiving side dish features roasted Brussels sprouts and butternut squash, tossed with pecans and cranberries, making it a healthy, gluten-free, and vegetarian option.
1: Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
2: Cut Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, and salt; toss to combine.
3: Place Brussels sprouts cut side down on the baking sheet and roast for about 20-25 minutes, turning them over for even browning during the last 5-10 minutes.
4: Preheat a second oven to 400°F. Lightly grease another foil-lined baking sheet with 1 tablespoon of olive oil.
5: In a medium bowl, combine cubed butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon; toss to mix.
6: Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once halfway through until softened.
7: Toast pecans in a preheated oven at 350°F on a lined baking sheet for about 5 minutes, checking frequently to avoid burning.
8: In a bowl, combine roasted Brussels sprouts, roasted butternut squash, toasted pecans, and cranberries. Optionally, add 2 to 4 tablespoons of maple syrup to sweeten.
