Roasted Brussels Sprouts & Butternut Squash With Cranberries

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Roasted Brussels Sprouts & Butternut Squash With Cranberries


1-2 tablespoons olive oil

1 pound brussels sprouts

1 small butternut squash – 4 cups

1/3 cup dried cranberries

1/3 cup pumpkin seeds


Cracked pepper


1/4 cup fresh orange juice

Generous pinch of cinnamon


1. Peel and slice butternut squash, scoop out seed and dice into 1/2 inch cubes.

2. Trim the bottom of the brussels sprouts and slice them in half. 

3. Place the brussels sprouts and squash on a non-stick baking sheet and drizzle with a little oil. Sprinkle with salt and toss.

4. Roast for 40 minutes in a 425 degree oven, stirring after 25 minutes. 

5. Add the cranberries and pumpkin seeds 5 minutes before finished. Remove and let cool slightly.

6. In a large mixing bowl, add the roasted vegetables and toss with the orange-cinnamon dressing.

7. Add salt and cracked pepper to taste.

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