Just in Time for Thanksgiving- Bump up Your Brussels Sprouts

Coach Nancy

These are not your ordinary Brussels Sprouts! Colorful and tasty, the sweetness of the butternut squash and tart of the cranberries make this dish a great blend of fall flavors. You will love the crunch of the pecans too!

  • 3 cups Brussels Sprouts
  • 3 Tbsp Olive Oil
  • 1 1/2 pound Butternut Squash
  • 2 Tbsp Olive Oil
  • Salt and Pepper
  • 2 cups Pecan Halves
  • 1 cup dried cranberries (no sugar added) You can also use fresh cranberries like I did. Roast them right along with the squash and sprouts. 

Instructions

  1. Peel, seed and cut the butternut squash into 1″ cubes, then toss with 2 Tbsp olive oil and 1/2 teaspoon ground cinnamon.
  2. Trim the ends of the Brussels sprouts, and remove any yellow leaves.
  3. Toss the sprouts with 3 Tbsp olive oil and salt and pepper to taste.
  4. Roast the squash and Brussels sprouts on separate baking sheets for 25-30 minutes in a 400 degree oven. For even browning, turn over for the last 10 minutes.
  5. When the squash and sprouts are done, combine them with the pecans and dried cranberries and gently mix.

To Your best health,

Coach Nancy

 

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