How To Make Maple Roasted Brussel Spouts and Butternut Squash
Maple syrup adds a nice sweetness to this roasted brussels sprouts and butternut squash recipe. This delicious side dish also has nuts and cranberries.
Serves:
Ingredients
- 1lbbrussels spouts,ends trimmed, sliced in half
- 1lbbutternut squash,peeled, seeded, and cubed
- 3tbspolive oil
- 4tbspreal maple syrup,divided
- salt and pepper
- 1cupwhole pecans
- ½cupcranberries,dried
Instructions
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Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil.
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Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
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Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
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Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
Nutrition
- Calories: 247.50kcal
- Fat: 18.73g
- Saturated Fat: 1.97g
- Monounsaturated Fat: 11.67g
- Polyunsaturated Fat: 4.32g
- Carbohydrates: 21.41g
- Fiber: 3.61g
- Sugar: 10.75g
- Protein: 2.35g
- Sodium: 283.04mg
- Calcium: 64.02mg
- Potassium: 374.78mg
- Iron: 1.06mg
- Vitamin A: 403.05µg
- Vitamin C: 17.28mg
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