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Roasted Brussels Sprouts and Cinnamon Butternut Squash

Roasted Brussels Sprouts and Cinnamon Butternut Squash

Roasted Brussels Sprouts and Cinnamon Butternut Squash

We spent Christmas in Minnesota with my dad.  He watches what he eats and refuses to eat white foods for the most part.  We’d planned to roast a turkey and I wanted a new vegetable side dish since we were skipping mashed potatoes.  When I ran across the recipe for roasted Brussels sprouts and butternut squash on a blog I was intrigued.  I showed it to my P.S. and he said “Make it!”  It was a done deal.

My P.S. had just mentioned seeing stalks of Brussels sprouts in the store at remarkably low prices.  Big fans of the sprouts, he mentioned them for our Christmas dinner with my dad.  I showed him a picture of the recipe I’d just ironically found and so we found our new vegetable side dish.

Sprouts and squash purchased, I set to work prepping the dish for transporting.  I cut the sprouts off of the stem and put them in a zippered plastic bag.  There were a whole lot of sprouts and I decided I probably wouldn’t use them all for the one meal.

I knew the squash would take the most time to make.  I cut it into pieces and roasted it until it was just getting fork tender.  I let it cool then removed the seeds and skin before cutting it into cubes.  I tossed the squash with olive oil, maple syrup and cinnamon and returned it to the oven for 10 minutes.

The squash was set aside to cool before being put into another zippered plastic bag.  I had my dish pretty much ready to finish on Christmas Eve.

Trim and halve Brussels sprouts. Add to a bowl and toss with 3 tablespoons olive oil and salt. Roast, cut side down, in a 400°F oven for 15 minutes.

Trim and halve Brussels sprouts. Add to a bowl and toss with 3 tablespoons olive oil and salt. Roast, cut side down, in a 400°F oven for 15 minutes.

At my dad’s I trimmed the stalk ends of the Brussels sprouts and cut them in half.  I put them into a bowl and tossed them with 3 tablespoons of olive oil and salt.  I spread them out onto a foil covered baking pan I’d spread with another tablespoon of olive oil.

After 15 minutes, flip sprouts over, move aside and add roasted squash. Roast for 10 minutes longer.

After 15 minutes, flip sprouts over, move aside and add roasted squash. Roast for 10 minutes longer.

The sprouts roasted for 15 minutes at 400°F.  I turned the sprouts and moved them aside so I could spread out the butternut squash cubes to get heated through.  I roasted the vegetables for 10 more minutes.

Vegetables are done when sprouts are browned and caramelized on both sides and squash is steaming hot.

Vegetables are done when sprouts are browned and caramelized on both sides and squash is steaming hot.

The sprouts were nicely browned and caramelized and the squash was heated.

Add dried cranberries and pecans to a large bowl. Add sprouts and squash and toss to mix.

Add dried cranberries and pecans to a large bowl. Add sprouts and squash and toss to mix.

I added the sprouts and squash to a bowl with the pecans and dried cranberries.  I didn’t add more maple syrup this time.  I knew we’d love it just as it was.

Add more maple syrup before serving if preferred.

Add more maple syrup before serving if preferred.

And indeed it was one of our favorite dishes!  The wonderful flavors of the roasted sprouts, the cinnamon spiced squash.. along with bits of dried cranberries and pecans was stunning.  My dad loved it so much he was happy he had leftovers for a few meals.

Roasted Brussels Sprouts and Cinnamon Butternut Squash

Roasted Brussels Sprouts and Cinnamon Butternut Squash

I’d only used half of the squash and sprouts, so I took them home and made them again a few days later.  I finally remembered to take pictures as I made the dish so was able to post the recipe!  It was just as delicious as it had been on Christmas Eve of course.  Again I didn’t add any extra maple syrup to the dish at the end, mostly because I’m not a huge maple syrup fan.  And really, the dish is sweet enough as is.

Roasted Brussels Sprouts and Cinnamon Butternut Squash

  • Servings: 6-8
  • Difficulty: medium
  • Print

Roasted sprouts, squash, pecans and dried cranberries with a hint of cinnamon and maple syrup.

  • 3 cups Brussels sprouts; ends trimmed, yellow leaves removed, halved
  • 3 tablespoons olive oil
  • Salt, to taste
  • 1 and 1/2 pounds butternut squash; peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 2 cups pecan halves (I used chopped pecans)
  • 1 cup dried cranberries
  • 2  to 4 tablespoons maple syrup (optional)

Preheat oven to 400°F.

In a bowl toss cubed squash, 1 tablespoon olive oil, maple syrup and cinnamon to coat. Place on a foil covered baking sheet and bake for 15 minutes. Turn and bake 10 more minutes or until softened. Set aside.

Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Put sprouts, 2 tablespoons olive oil and salt to taste in a bowl and toss to cover. Lay sprouts cut side down on baking sheet. Bake for 15 minutes. Turn and bake 10 more minutes for 25 minutes total.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time

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

Note: If you’d like more sweetness add 2-4 tablespoons of maple syrup. Start with tossing in one tablespoon and increase based on preference.

Adapted from Julia’s Album

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