Ingredients
Scale
- 1 pound Brussels sprouts
- 2 cups butternut squash, diced
- 1/2 cup walnuts, chopped
- 1/3 cup dried cranberries
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 20-25 minutes until tender.
- In a small pan, toast the walnuts over medium heat until golden.
- In the last 5 minutes of roasting, drizzle the maple syrup over the vegetables.
- Remove from the oven, add toasted walnuts and cranberries, and serve warm.
Notes
- For extra flavor, consider adding garlic or balsamic vinegar.
- Keep an eye on the nuts while toasting to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegetable Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg