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Roasted Brussels Sprouts

Roasted Brussels Sprouts: The Festive Flavor You'll Love

Roasted Brussels Sprouts are a delightful, gluten-free side dish that adds festive flavor to any holiday meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts Freshness and healthfulness; make sure to trim and wash them well before roasting.
  • 2 tablespoons Olive Oil Adds moisture and assists with roasting; you can substitute with avocado oil for a different flavor.
  • to taste teaspoon Salt Enhances the natural sweetness of the Brussels sprouts; adjust to taste.
For the Butternut Squash
  • 1 pound Butternut Squash Sweetness and creaminess; can be swapped with sweet potatoes for a different taste.
  • 2 tablespoons Maple Syrup Natural sweetness to enhance the squash flavor; optional; adjust based on personal sweetness preference.
  • 1 teaspoon Ground Cinnamon Aromatic warmth; complements the butternut squash; for a twist, try nutmeg or pumpkin spice instead.
For the Topping
  • 1/2 cup Pecan Halves Crunch and nuttiness; adds texture; substitute with walnuts or pumpkin seeds if desired.
  • 1/2 cup Dried Cranberries Tartness balances the sweetness of the dish; for less sweetness, try raisins or omit them altogether.

Equipment

  • Oven
  • baking sheets
  • Mixing bowls
  • Foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line two baking sheets with foil and lightly grease each with olive oil.
  2. Trim the ends of the Brussels sprouts and slice them in half. Toss with olive oil and salt until evenly coated.
  3. Peel and cube the butternut squash. Combine with olive oil, maple syrup, and ground cinnamon, stirring well.
  4. Spread the Brussels sprouts cut side down onto one baking sheet and lay the butternut squash on the second.
  5. Roast Brussels sprouts for 20-25 minutes, turning halfway, and roast butternut squash until tender, about 20-25 minutes.
  6. While the vegetables roast, toast the pecan halves in a separate dish in the oven at 350°F (175°C) for about 5 minutes.
  7. Once roasted, combine the vegetables with the toasted pecans and cranberries in a large bowl.
  8. Serve warm, drizzling with additional maple syrup if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 150mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 900IUVitamin C: 60mgCalcium: 70mgIron: 1mg

Notes

For optimal freshness, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer on a baking sheet and transfer to a freezer-safe bag for up to 3 months.

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