Brussels Sprouts, Butternut Squash, Cranberries & Pecans

This beautiful side dish is bursting with complementary colors, textures, and flavors!
 • Colors: orange squash, green sprouts, red cranberries
 • Textures: crispy sprouts, tender squash, chewy cranberries, crunchy pecans
 • Flavors: sweet syrup, salty sprouts, cinnamon squash, tart cranberries, nutty pecans

Roasted Brussels Sprouts, Butternut Squash, Cranberries & Pecans
Yield: serving size varies

Ingredients
1 lb Brussels sprouts, sliced in half
1 small butternut squash (peeled, seeded, cubed)
3 Tbsp olive oil
1/4 tsp salt
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup pecan chips
2 Tbsp pure maple syrup

Directions
1. Preheat oven to 400°F. Coat rimmed baking pan with nonstick cooking spray.
2. Place Brussels sprouts, cut side down, on one half of pan and butternut squash cubes on other half of pan.
3. Drizzle olive oil over top of all veggies in pan.
4. Sprinkle salt over sprouts and cinnamon over squash.
5. Bake in preheated oven for 20-25 minutes, until veggies are browned.
6. Let cool in pan for 10 minutes, then put sprouts and squash in large bowl. Add cranberries, pecans, and maple syrup. Toss to coat.
7. Serve immediately and enjoy!

Recipe adapted from Julia's Album.

Oven Roasted Brussels Sprouts

Most people think they don't like Brussels sprouts, or they find them intimidating and aren't sure how to prepare them. I used to fall into the latter category. I had eaten them before and enjoyed them, yet I wasn't sure how to go about cooking them myself. So one day I decided to pick up a bag at Sam's Club and give it a try! At worst, it would be a $3 failure (a price tag I could certainly handle), and at best, I would have a new side dish to add to my repertoire.

Lucky for me, my first attempt was a rousing success and now I make them a couple times a month. I find that they satisfy my french fry craving for two reasons:

  1. They are crispy on the outside and soft on the inside, just like a french fry. (I love the combination of those textures!)

  2. I can dip them in my two favorite condiments, ranch and ketchup, just like I would do with my french fries. (Because french fries are really just a catalyst for the condiments anyway!)

Here's a look at the Brussels sprouts before putting them in the oven...

And now after they are finished cooking and ready to eat...

Oven Roasted Brussels Sprouts
Yield: 6-8 servings

Ingredients
2 lbs Brussels sprouts
olive oil
salt, to taste
pepper, to taste

Directions
1. Preheat oven to 400°F.
2. Spray rimmed baking sheet with nonstick cooking spray.
3. Arrange Brussels sprouts in a single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
4. Bake in oven for 30-35 minutes, shaking pan every 10 minutes or so for even browning. Brussels sprouts will be dark brown on the outside when done. Serve immediately.