Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and diced
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- Optional: 1/4 teaspoon cinnamon for an extra layer of warmth
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine Brussels sprouts and butternut squash with olive oil, salt, and pepper. Toss until everything is well coated.
- Spread the vegetables out on the prepared baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through to ensure even cooking.
- In a small saucepan over medium heat, combine maple syrup and balsamic vinegar. Bring to a gentle simmer and let it reduce slightly, about 5 minutes.
- Remove the vegetables from the oven and transfer them to a serving bowl. Drizzle with the maple glaze and toss to coat.
- Sprinkle chopped pecans and dried cranberries over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Maple Glazed Brussels Sprouts and Butternut Squash Salad, recipe, cooking, food
