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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Keyword: dairy free, gluten free, healthy, side dish, thanksgiving
Servings: 6 people
- 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
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.
Serving: 1serving | Calories: 140kcal | Carbohydrates: 28.5g | Protein: 5.1g | Fat: 2.8g | Sodium: 421mg | Fiber: 6.7g | Sugar: 9.1g