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Roasted Brussels Sprouts with Butternut Squash, Pecans, and dates

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Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Roasted Brussels Sprouts
  • 3 cups Brussels Sprouts trimmed and cut in two
  • 3 tbsp Olive oil
  • ¼ tsp salt
Roasted Butternut Squash
  • 1½ lb Butternut squash Peeled, seeded, and cut into 1- inch cubes
  • 2 tbsp olive oil or almond oil
  • 3 tbsp maple syrup
  • ½ tsp ground cinnamon
Other ingredients
  • 2 cups Pecans toast at 350 F for 5 minutes until lightly browned. use parchment paper to line your baking sheet.
  • 1 cup dates pitted and cut into small bite size pieces

Equipment

  • 2 Baking sheets

Method
 

Brussels Sprouts
  1. Preheat Oven to 400 F Lightly grease a foil-lined baking sheet to roast the Brussels Sprouts.
  2. Trim ends and slice Brussels Sprouts in half and discard any yellow or loose old leaves
  3. in a medium-size bowl combine halved Brussels sprouts, 2 tbsp olive or almond oil, and salt (to taste) toss to combine.
  4. Place onto a foil-lined baking sheet, cut side down, and roast at 400 degrees for about 20 - 25 minutes. During the last 5-10 minutes turn them over for even browning.
Butternut Squash
  1. Preheat Oven to 400 F Lightly grease a foil-lined baking sheet to roast the Butternut Squash.
  2. Combine the prepared cubes of Butternut Squash with 1 tbsp olive oil or almond oil, maple syrup, and cinnamon. toss to mix.
  3. Place the squash in a single layer on your prepared baking sheet. Bake for 20-25 minutes turning once halfway through baking until softened.
  4. Assembly
  5. In a large bowl combine roasted Brussels Sprouts, Roasted butternut squash, pecans, and dates and mix to combine.

Notes

This recipe is from Juliasalbum.com I changed the original recipe for my taste and the ingredients I had on hand. At Holiday times you may want to use cranberries instead of dates.