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Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Julia's Album
  • 40 minutes
  • Serves 6


3 cups

Brussels sprouts (ends trimmed, yellow leaves removed)

3 tbsp

olive oil

1/4 tsp

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 tbsp

olive oil

3 tbsp

maple syrup

1/2 tsp

ground cinnamon

2 cups

pecan halves

1 cup

dried cranberries

2 tbsp

maple syrup (optional)