Description
A delightful vegetarian side dish featuring roasted Brussels sprouts and butternut squash, enhanced by the sweetness of maple walnuts and cranberries.
Ingredients
- 1 lb Brussels sprouts, halved
- 3 cups butternut squash, cubed
- 1 medium shallot, thinly sliced
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- In a small pan over medium heat, toast the chopped walnuts for about 5 minutes until fragrant.
- In the last 5 minutes of roasting, add the shallots to the baking sheet.
- Remove from the oven and drench the vegetables with maple syrup, then add the toasted walnuts and dried cranberries.
- Toss gently and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American