Autumn Harvest Medley

December 5, 2017

Roasted Brussels sprouts, festive butternut squash, dried cranberries and pecans come together to form a glorious medley of fall flavors that are perfect for Thanksgiving and Christmas dinner!

 

 

Hey, y'all!  By now, you probably realize that I am obsessed with Brussels sprouts, if not- Hi, I'm Elle and I'm addicted to Brussels Sprouts.  Whether they are sliced up in my Shredded Bliss Salad or covered with balsamic glaze, I love love love these little green balls of yumminess!

 

We didn't grow up eating Brussels Sprouts in my family, so I was surprised to learn that my mom and middle brother like them as much as I do!  It turns out, the reason we didn't ever eat them is because dad didn't care for them.  Now that I know this, I've been preparing Brussels sprouts for the rest of us as often as I can!

 

This Thanksgiving, I whipped up a dish that I like to call Autumn Harvest Medley, a glorious mixture of roasted Brussels sprouts, butternut squash, dried cranberries, and pecans.  If that doesn't scream fall/holiday flavors than I don't know what does!  I probably don't have to mention that this dish is super healthy and jam-packed with fiber.   

 

Even people who don't typically like Brussels sprouts tore this dish up!  They taste remarkable with these traditional fall flavors.  

 

Ingredients:

 

Roasted Brussel Sprouts-
3 cups Brussels sprouts, ends trimmed and yellow leaves removed
3 tbsp olive oil
Salt, to taste

 

Roasted Butternut Squash-
1 1/2 lb butternut squash (I used frozen!)
2 tbsp olive oil
3 tbsp maple syrup
1/2 tsp ground cinnamon

 

Other Ingredients-
1 cup dried cranberries
2 cups pecan halves

 

Instructions:

 

1. Preheat oven to 400 degrees.
2.  Place trimmed Brussel sprouts in a medium bowl.  Add, olive oil and toss to combine.  Sprinkle with salt, to taste.  Place on a baking sheet.
3.  In the same bowl, combine cubed butternut squash with olive oil, maple syrup, and cinnamon.  Toss to mix.  Place on a separate baking sheet. 

 

 

Tip: If you're using frozen butternut squash, make sure you do not defrost it beforehand as it will become mushy.

 

4.  Roast both pans of vegetables for 20-25 minutes at 400 degrees.  Turn once, half-way through the roasting process.

 

 

5.  In a large bowl, combine the roasted vegetables, pecans and cranberries.  Mix to combine.  

 

Tip:  If you prefer your veggies to be a little sweeter, you can add 2 more tablespoons after you toss all of the ingredients together.

 

 

I have a feeling you're really going to love this dish!  The colors of it make it perfect for Thanksgiving and the red of the cranberries and the green of the Brussels sprouts are perfect for Christmas.

 

 

 

Be sure to give me a like on Facebook or follow me on Instagram for more fun recipes like this one.  See you next time!

 

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