Roasted Brussels Sprouts & Cinnamon Butternut Squash - Fresh Dish Post from Price Chopper

Dazzle your guests with this stunning side dish. The flavors meld together and create a beautiful compliment to your Thanksgiving meal. 

Watch our video tutorial to see how simple it is.

What you need: 

Roasted Brussels Sprouts

• 3 cups Brussels sprouts, halved
• 3 tbsp olive oil
• Salt, to taste

Roasted Butternut Squash

• 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp maple syrup
• ½ tsp ground cinnamon

Other ingredients

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tbsp maple syrup (optional)

What to do: 

1. Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
2. In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine. Place onto baking sheet, cut side down, and roast in the oven for 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning — the cut sides should be partially charred but not blackened.
3. Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
4. In a medium bowl, combine butternut squash,1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once halfway through baking, until softened.
6. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
7. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
8. Optional- for more sweetness, add 2 to 4 tablespoons of maple syrup.