Roasted Brussel Sprouts with Butternut Squash and Walnuts
If your looking for a decadent side dish that is just as beautiful as it is nutritious, this recipe is sure to capture all that and more. High in fiber, protein and packed full of vitamins and minerals, this dish is not only tasty, but healthful.
Preheat oven to 400F degrees. Lightly grease 2 parchment lined baking sheets with olive oil spray.
Rinse the sprouts, trim ends and remove the outer leaves. Slice in half. In medium bowl, combine olive oil, sprouts and Celtic sea salt to taste. Place contents onto lined baking sheet and roast for 25 Minutes. During the last 10 minutes of roasting, turn the sprouts over to roast other side.
Preheat oven to 400F degrees. Lightly grease 2 parchment lined baking sheets with olive oil spray.
Rinse and dry butternut squash. Peel, slice in half and remove the seeds and their contents. Cut into 1 inch cubes. In medium bowl, combine olive oil, squash, maple syrup, cinnamon, ginger and Celtic sea salt to taste. Place contents onto lined baking sheet and roast for 25 Minutes. During the last 10 minutes of roasting, turn the sprouts over to roast other side.
Toast whole walnuts in a pre-headed oven set to 350F degrees. and add parchment paper to a baking sheet.
Toast walnuts for about 5 minutes until they reach a dark color and you can smell the nutty flavors. You'll want to keep an eye on the walnuts as they roast - they can burn fast.
In a large bowl, add sprouts, squash, walnuts and cranberries and mix to combine. Pour mixture onto a serving plate and enjoy!
6 servings
Ingredients
Directions
Preheat oven to 400F degrees. Lightly grease 2 parchment lined baking sheets with olive oil spray.
Rinse the sprouts, trim ends and remove the outer leaves. Slice in half. In medium bowl, combine olive oil, sprouts and Celtic sea salt to taste. Place contents onto lined baking sheet and roast for 25 Minutes. During the last 10 minutes of roasting, turn the sprouts over to roast other side.
Preheat oven to 400F degrees. Lightly grease 2 parchment lined baking sheets with olive oil spray.
Rinse and dry butternut squash. Peel, slice in half and remove the seeds and their contents. Cut into 1 inch cubes. In medium bowl, combine olive oil, squash, maple syrup, cinnamon, ginger and Celtic sea salt to taste. Place contents onto lined baking sheet and roast for 25 Minutes. During the last 10 minutes of roasting, turn the sprouts over to roast other side.
Toast whole walnuts in a pre-headed oven set to 350F degrees. and add parchment paper to a baking sheet.
Toast walnuts for about 5 minutes until they reach a dark color and you can smell the nutty flavors. You'll want to keep an eye on the walnuts as they roast - they can burn fast.
In a large bowl, add sprouts, squash, walnuts and cranberries and mix to combine. Pour mixture onto a serving plate and enjoy!
