Roasted Brussels Sprouts and Butternut Squash Dish

November 27, 2015

Finished dish of Brussels Sprouts and Butternut Squash

As I continue on my clean eating journey, I have been incorporating vegetables that I once did not like, back into my diet.  I always remember Brussels sprouts being steamed or boiled when I was younger. Since I did not care for them when I was younger, I always stayed away from them.  I came across this recipe on Facebook and thought I would give Brussels sprouts  as well as butternut squash another try.  This dish turned out great!  I did make a few adjustments.

This recipe came from The Fairfield House posting on Facebook.In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Ingredients

Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • salt, to taste
Roasted Butternut Squash:
  • 1 and ½ pound 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 pure maple syrup
  • 1 tsp ground cinnamon
Other Ingredients:
  • 1/4 cup pecan halves
  • 1/2 cup dried cranberries

Instructions

Roasted Brussels sprouts:
  • Preheat oven to 400 F.
  • Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.cooked Brussels sproutsBrussels sprouts
  • 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 notblackened.
Roasted butternut squash:cooked butternut squash
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.
Assembly:

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


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