Roasted Brussels Sprouts & Cinnamon Butternut Squash - Recipe from Price Chopper
Roasted Brussels Sprouts & Cinnamon Butternut Squash
A healthy and delicious side that fits well with any holiday meal.
Build A Balanced Plate for American Diabetes Month
November is Diabetes Month- our dietitian has tips for managing blood sugar during the holidays.
A healthy and delicious side that fits well with any holiday meal.
- Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
- 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.
- Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of
- olive oil.
- In a medium bowl, combine butternut squash,1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once halfway through baking, until softened.
- 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.
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
- Optional For more sweetness, add 2 to 4 tablespoons of maple syrup, if desired — do not add all maple syrup
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