GoFarm Blog

Roasted Brussels Sprouts and Cinnamon Butternut Squash


Roasted Brussels Sprouts:

  • 1 lb Brussels sprouts ends trimmed, yellow leaves removed

  • 3 Tbsps olive oil

  • ¼ tsp Salt to taste

Roasted Butternut Squash:

  • 1 butternut squash: peeled, seeded, and cubed into 1-inch cubes

  • 2 Tbsps olive oil

  • 3 Tbsps maple syrup

  • ½ tsp ground cinnamon

Other Ingredients:

  • 2 cups pecan halves

  • 1 cup dried cranberries

  • 2-4 Tbsps maple syrup

Directions for Brussels Sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. Trim ends of Brussels sprouts and remove any yellow leaves. Slice all Brussels sprouts in half.

  3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

  4. Place