More about "maple roasted brussel spouts and butternut squash food"
MAPLE ROASTED BRUSSEL SPROUTS AND BUTTERNUT SQUASH
From whatmollymade.com
5/5 (4)Total Time 35 minsCategory Side DishCalories 140 per serving
- Prep ingredients: Wash and cut the ends off of the brussels sprouts then cut in half lengthwise. Peel the butternut squash, cut in half and remove the seedy insides. Dice into 1/2 - 1 inch pieces (no bigger).
- For the oven: Preheat oven to 425°F. Line a large baking sheet with a silpat mat or foil then spread prepped vegetables onto a large baking sheet in an even layer. Drizzle with maple syrup mixture and toss to coat.
- Roast for 30-35 minutes, tossing halfway through. Add the pecans and roast for another 3 minutes, until squash is fork-tender, brussels are crispy and pecans are toasted.
MAPLE ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
From kellyjonesnutrition.com
Reviews 50Category Side DishCuisine AmericanEstimated Reading Time 4 mins
- Halve the butternut squash, peel, and cut into into 1/2 inch pieces and Halve or quarter the brussels sprouts, lengthwise.
- Mix Brussels Sprouts, Squash, and Cranberries in a large bowl before drizzling oil and maple syrup over top, and stirring well.
- Place mixture into two large baking dishes and place in the oven. If you layer the vegetables in one pan, cooking time will increase and texture may be compromised. Lightly sprinkle with salt and pepper as desired.
MAPLE ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
From aheadofthyme.com
5/5 (2)Total Time 35 minsCategory Side DishCalories 154 per serving
MAPLE ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
From therecipecritic.com
4.8/5 (6)Total Time 30 minsCategory Appetizer, Side DishCalories 310 per serving
- Preheat oven to 425 degrees. 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. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
- 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.
- Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
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From recipes.net
Ratings 1Category RoastServings 6
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