Description
A sweet and savory side dish featuring roasted Brussels sprouts and butternut squash, topped with crunchy maple-glazed walnuts and tart dried cranberries.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, peeled and cubed
- 3 tbsp olive oil
- 1/2 cup walnuts
- 2 tbsp maple syrup
- 1/4 cup dried cranberries
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, salt, pepper, and garlic powder until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- While vegetables roast, heat a small skillet over medium heat. Toast walnuts for 3-4 minutes, then stir in maple syrup and cook for 1-2 minutes until glazed. Remove from heat.
- Transfer roasted vegetables to a serving dish. Top with maple walnuts and dried cranberries. Toss gently and serve warm.
Notes
You can customize the seasonings to taste.