Written by: Shannon Corlett, MS, RDN, LDN
Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 12 servings
For the Brussel Sprouts:
2 cups Brussel sprouts
2 tablespoons olive oil
Salt to taste
For the Butternut Squash:
1 1/2 pounds butternut squash
1 tablespoon olive oil
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1 cup pecan halves
1/2 cup dried cranberries
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the vegetables. Wash the Brussel sprouts, trim the ends and any yellow leaves, and cut in half. Peel and seed the butternut squash and cut into one-inch cubes. Note: Butternut squash and Brussel sprouts can be purchased pre-prepped to save time.
- In a medium bowl, combine the Brussel sprout halves, 2 tablespoons of olive oil, and salt (to taste). Toss to combine.
- Cover two baking sheets with foil and lightly coat with olive oil or cooking spray. Place Brussel sprouts on one of the baking sheets, cut side down.
- In another medium bowl, combine butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon. Toss to combine. Place in a single layer on the other baking sheet.
- Roast the Brussel sprouts and butternut squash on the same rack in the oven for 20-25 minutes. Stir the butternut squash halfway through and turn the Brussel sprouts with 5-10 minutes remaining. The butternut squash should be soft, and the cut side of the Brussel sprouts charred but not blackened at the end of cooking.
- To assemble the dish, combine the Brussel sprouts, butternut squash, pecans, and cranberries in a large bowl.
Serving Size: ~3/4 cup
Calories: 150, Fat: 9g, Protein: 2g, Carbohydrates: 16g, Fiber: 3g, Sodium: 9mg+
Nutrition Tip: If you’re interested in adding more vegetables to your holiday meals, this easy fall recipe is the perfect way to brighten up the table. Green, orange, red, and brown combine to create a side dish that appeals to your eyes and your taste buds. This low sodium recipe balances healthy fats and whole, high fiber foods with a little bit of sweetness to help introduce even the most skeptical eaters to delicious roasted Brussel sprouts.