Updated: Oct 30, 2018
Brussels sprouts and butternut squash...does that not just scream Fall to you? This is a really easy dish that goes great with a roasted pork loin or even as an addition to your thanksgiving spread! If you want to make this slightly more festive for thanksgiving and the holiday season, toss in some unsweetened cranberries while roasted.
Serving size: This recipe makes 6, 8 ounce servings.
Macronutrient Balance: 3.8g Protein / 8.7g Fat / 22.7g Carbohydrates
1 lb brussels sprouts - ends trimmed and cut in half
2 pounds butternut squash - you can purchase already chopped up at the grocery store or peel and dice yourself
1.5 tbsp olive oil
1/3 cup chopped pecans
1 tsp cinnamon
1 tsp salt
Set oven at 425 degrees F.
In a large mixing bowl, toss all ingredients together so they're evenly coated with olive oil and seasoning.
On a large baking sheet, spread out brussels sprouts and butternut squash mix so they can evenly roast and cook for 20-25 minutes or until squash is tender and lightly browned, turning once with a spatula halfway through.
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