Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pepitas, and Cranberries

Technology is great until it isn’t.

I remember when I got my DSLR camera back in 2009/2010 and within a week, dropped it and shattered the SD card cover. I thought for sure the camera was done for and yet, it’s 2019 and going strong. It’s missing the cover for the SD card and there’s plenty of dust and food particle in there 10 years later, but whatever.

That all sounds so incredibly appetizing, doesn’t it?

I went to edit photos tonight of the 2 recipes I made and photographed this weekend and NOTHING was on the SD card. Whaaatt!!? So much rage.

I had just got done cleaning the kitchen after dinner and putting the girls to bed only to hop up and dirty it again. I opened up the fridge and photographed leftovers, moving everything from Tupperware to bowls and schlepped out all the fresh “props” I had left.

And let me just say, leftovers do not photograph as well as freshly prepared food. At least not Brussels sprouts. Definitely not Brussels sprouts. Use your imagination here.

You’ll just have to take my word that this recipe was a winner. Gobbled up by all and PERFECT for a plant-forward holiday meal or seasonal side. I prepped everything ahead of time for a quick and easy toss, roast, and assemble!

Save Print

Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pepitas, and Cranberries

Author: Nicole Morrissey

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 8 servings (about ¾ cups each)

 

Ingredients

Butternut Squash:

• 1 medium (1½ lb) butternut squash peeled, seeded, and cut into ¾-inch cubes (~about 4 cups)
• 1 Tbsp olive oil
• 3 Tbsp pure maple syrup
• ½ tsp ground cinnamon

Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 Tbsp olive oil
• ½ tsp salt

For Assembly:

• ½ cups pepitas
• 1 cup dried cranberries

Instructions

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, combine cubed butternut squash,1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Transfer to one of the baking sheets, spread into a single layer. Bake for 30 minutes.
3. Meanwhile, place halved Brussels on the second baking sheet. Drizzle with the olive oil and sprinkle with the salt; toss well to coat. Arrnage in a single layer and bake for 20-25 minutes, alongside the squash.
4. Combine the roasted squash and Brussels with the pepitas and dried cranberries; gently toss and serve immediately.

Notes

Recipe from Julie's Album

Nutrition Information

Serving size: ¾ cup Calories: 195 Fat: 9.4 Carbohydrates: 28.0 Sugar: 16.9 Sodium: 151 Fiber: 3.5 Protein: 3.5 Cholesterol: 0

3.5.3251

Be well,

from Prevention RD https://preventionrd.com/2019/11/roasted-brussels-sprouts-salad-with-maple-butternut-squash-pepitas-and-cranberries/
via Heart Based Marketing