Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries
If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. It is one of the best holiday side dishes you'll ever try! This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber! Thanksgiving | Thanksgiving Day | Thanksgiving Bread | Thanksgiving Recipes Stuffing | Thanksgiving Recipes Traditional | Thanksgiving Cakes
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 3 cups Brussels sprouts ends trimmed, yellow leaves removed 3 tablespoons olive oil 1/4 teaspoon Salt to taste 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil etc.
Instructions:
First. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Step 2, Trim ends of Brussels sprouts and remove yellow leaves.
After it, Then, slice all Brussels sprouts in half.
