Butternut Squash and Brussel Sprouts Recipe
Easy to make veggie side dish is simple and flavorful. This great combination of ingredients makes this a delicious recipe, perfect for Thanksgiving dinner!
Servings 6 servings
Calories 202kcal
Ingredients
- 4 cups butternut squash
- 3 cups brussels sprouts
- ¼ cup olive oil
- 1 tablespoon Italian seasoning mix
- ½ cup pecans
- ¼ cup dried cranberries
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 400 degrees. Place parchment paper on baking sheet, set aside.
- Peel and dice the butternut squash into one inch pieces.
- Clean Brussels sprouts and cut in half.
- Add the brussel sprouts and raw squash to a large bowl. Add the olive oil and toss with Italian dressing mix.
- Spread the vegetables in a single layer baking sheet. Place halved brussels sprouts cut side down on lined baking sheet.
- Place in the hot oven. Bake 25 minutes shaking once about halfway through the cooking process. Roasting at high heat will help the caramelize.
- Remove from the oven. Top the brussels sprouts with crunchy pecans and sweet tart cranberries. Finish with a drizzle of maple syrup. Serve and enjoy!
Notes
Tips
- Making this dish for your Thanksgiving menu? Line your baking sheet for foil or parchment paper for easy clean up!
- If your brussels sprouts are large quarter them instead of halving them. Roasted brussels sprouts are delicious when they are crispy and caramelized.
- For crispy vegetables make sure they are completely dry so they don't steam. Additionally, spread them out on the baking sheet in one even layer.
Nutrition
Calories: 202kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 15mg | Potassium: 548mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10274IU | Vitamin C: 58mg | Calcium: 83mg | Iron: 2mg
