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Honey Orange Glazed Brussels Sprouts with Butternut Squash

Jessica Gavin
  • 25 minutes
  • Serves 5

INGREDIENTS

1 lb

Brussels sprouts

3 cups

Butternut squash

1/2 cup

Cranberries, dried

1

Orange, zest of

1/2 tsp

Thyme, fresh

2 tbsp

Honey

1/4 tsp

Black pepper, freshly ground

1/8 tsp

Cinnamon, ground

3/4 tsp

Kosher salt

2 tsp

Apple cider vinegar

2 tbsp

Olive oil

1/2 cup

Pecans, toasted

3 tbsp

Orange juice, fresh squeezed

2 tbsp

Butter, unsalted