Maple Glazed Brussels Sprouts and Squash
Maple Glazed Brussel Sprouts and Squash
Equipment
Ingredients
- 16 oz brussel sprouts, washed and halved
- 1 med butternut squash, peeled and cubed
- 4 tbsp maple syrup
- 1 tbsp cinnamon
- ¼ cup pecans, toasted
- ¼ cup dried cranberries
- 1 tsp garlic powder
- 3 tbps pumpkin seeds
- flaked salt(optional)
Instructions
- Preheat oven to 450 degrees F. Prepare baking trays with parchment paper or silicone pads.
- Peel and cube the butternut squash and spread evenly on one of the baking tray. Toss with 1/2 tsp of salt, pepper cinnamon and 2 tbsp of maple syrup. Try not to overcrowd the pan.
- Clean the brussel sprouts by removing the ends and washing and drying and halving the sprouts. Sprinkle with garlic and 1/2 tsp of salt and pepper and spread evenly on the second baking tray.
- Roast the brussel sprouts for about 15-18 minutes and the butternut squash for about 22-25 minutes.
- Remove from the oven and drizzle the remaining 2 tbsp of maple syrup over each sheet pan and toss to coat, flipping the veggies for even browning and return to the oven and roast for an additional 5-8 minutes or until golden brown and tender.
- Let the roasted vegetables cool down for a few minutes. Then to finish toss all the remaining ingredients in a large bowl and finish with a finally drizzle of maple syrup to taste and flaked salt(optional)
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