Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Ready to wow your friends and family with a vegan holiday recipe that is equally as beautiful in presentation as it is delicious ? We know you are!

PREP TIME 20 mins

COOK TIME 20 mins

TOTAL TIME 40 mins

Ingredients

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts ends trimmed, yellow leaves removed

• 3 tablespoons olive oil

• ¼ teaspoon Salt to taste

Roasted Butternut Squash:

• 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

• 2 tablespoons olive oil

• 3 tablespoons maple syrup

• ½ teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves

• 1 cup dried cranberries

• 2-4 tablespoons maple syrup optional

Instructions

How to roast Brussels Sprouts:

• Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

• Trim ends of Brussels sprouts and remove yellow leaves.

• Then, slice all Brussels sprouts in half.

• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

• Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

• Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

• In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

• Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

• Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to toast pecans:

• Toast pecans in the preheated oven at 350 F

• Line a baking sheet with parchment paper.

• Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

• Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Assembly:

• In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

• (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.