Roasted Brussels Sprouts and Butternut Squash
We would use two words to describe this vegetarian dish: deliciously delicious. It's all about roasting Brussels sprouts and butternut squash separately, in olive oil. For the squash, we wanted some more extra flavor so we added cinnamon and maple syrup, too. When serving, garnish them with pecans and cranberries and be generous with maple syrup.
- Time: 55 min
- Servings: 1
Source: SoDelicious
Ingredients
- Roasting the Brussels sprouts: 4 ounces of brussels sprouts
- tablespoon olive oil
- salt Roasting the squash: ½ butternut squash, diced
- tablespoon maple syrup
- teaspoon cinnamon For garnishing: 2 tablespoons of dried cranberries
- pecan nuts