Roasted Brussel Sprouts and Butternut Squash
These brussel sprouts and butternut squash are coated with a sweet maple glaze and tossed with toasted pecans and sweet dried cranberries. This healthy side dish is a great gluten free and dairy free option for Thanksgiving.
Servings: 6 people
Ingredients
- 1 (24 oz) package brussels sprouts
- 5 cups of peeled and cut into 1/2 - 1 inch cubes butternut squash
- 1 tablespoon olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup pecan halves
- 1/3 cup dried cranberries
Instructions
Roasted in the oven
- Wash and cut the ends off of the brussels sprouts then cut in half lengthwise. Peel the butternut squash, cut in half and remove the seedy insides. Dice into 1/2 - 1 inch pieces (no bigger).
- In a small bowl, mix together olive oil, syrup, salt, garlic powder and pepper.
- Preheat oven to 425°F. Line a large baking sheet with a silpat mat or foil then spread prepped vegetables onto a large baking sheet in an even layer. Drizzle with maple syrup mixture and toss to coat.
- Roast for 30-35 minutes, tossing halfway through. Add the pecans and roast for another 3 minutes, until squash is fork-tender, brussels are crispy and pecans are toasted.
- Transfer the veggies and pecans to a serving platter and top with dried cranberries.
Air fryer
- For the air fryer: Add the prepared veggies to a 6-8 qt air fryer basket. Air fry for 22 minutes at 400°F, pausing to shake 2-3 times throughout. Add the pecans and air fry for another 5 minutes. Serve with cranberries.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 28.5g | Protein: 5.1g | Fat: 2.8g | Sodium: 421mg | Fiber: 6.7g | Sugar: 9.1g