ROASTED BRUSSELS SPROUTS
& SQUASH W/ CRANBERRIES & PECANS
Ingredients
·
1 – 2 tablespoons Spectrum olive oil
·
1 lb. brussels sprouts
·
1 small butternut squash (about 4 cups)
·
1/3 cup Sprouts bulk dried cranberries
·
1/2 cup Sprouts bulk raw pecans
·
1/2 orange, juice of (about 1/4 cup)
·
generous pinch of Simply Organic cinnamon
·
mineral salt & fresh cracked pepper
Preheat
oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, a
silpat, or lightly grease with oil.
Prep veggies: Cut ends off
butternut squash, and peel (a vegetable peeler works great). Slice butternut
squash in half lengthwise, scoop out seeds, and dice into 1/2 inch cubes. Trim
the bottom of the brussels sprouts and slice them in half lengthwise. If
brussels sprouts are on the larger side, quarter them instead.
Roast: Place the brussels sprouts and
squash on the baking sheet, drizzle with a little oil, and toss to coat.
Arrange the vegetables in a single layer, making sure the brussels sprouts are
cut side down. Sprinkle with salt. Place the baking sheet in the oven and
roast for 40 minutes, stirring after 25 minutes. About 5 minutes before
removing the vegetables, add the cranberries and pecans to the baking
sheet. Remove and let cool slightly.
Dressing: In a small bowl, squeeze the juice from
1/2 orange and add a generous dash of cinnamon, mix well.
Assemble: In a large mixing bowl, add the roasted
vegetables along with the orange-cinnamon dressing. Add salt and freshly
cracked pepper to taste. The cinnamon is subtle here, add more as desired.
Transfer
to serving dish. Enjoy warm, at room temp or chilled.
