Roasted Brussels Sprouts Salad With Maple Butternut Squash, Pumpkin Seeds, And Cranberries
This Autumn salad is vibrant, colorful, and festive! It makes a perfect holiday side dish for Thanksgiving, Christmas, and New Year's Eve. Healthy, delicious, gluten free recipe packed with veggies. The ingredient list includes Roasted Brussels Sprouts, Maple Butternut Squash, Pumpkin Seeds, and Cranberries. Thanksgiving Recipes Traditional | Thanksgiving Cakes | Thanksgiving Bread | Thanksgiving Recipes Stuffing | Thanksgiving | Thanksgiving Day
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 3 cups Brussels sprouts , ends trimmed, yellow leaves removed 3 tablespoons olive oil 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 And many more.
Instructions:
Step one. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Next, Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
And now, Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
