Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Name: Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 tbsp olive oil; 2 cups Brussels sprouts; 2 cups butternut squash; ½ red onion; Sea Salt and Freshly Cracked Pepper; 1 tbsp dried cranberries; 1 tbsp fresh parsley; balsamic glaze

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Course
Side Dish
Cuisine
American

Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Kian Meyer

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Ingredients

Servings

1 tbsp olive oil
2 cups Brussels sprouts sliced in half
2 cups butternut squash peeled & diced
½ red onion sliced
Sea Salt and Freshly Cracked Pepper to taste
1 tbsp dried cranberries
1 tbsp fresh parsley chopped
balsamic glaze if desired

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Instructions

Preheat the oven to 400 degrees. Coat the baking sheet with coconut oil cooking spray.
Toss the sliced Brussels sprouts, diced butternut squash, and sliced onion on the baking sheet with olive oil until evenly coated. Season the veggies with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 7-8 minutes. Gently flip the vegetables with a spatula, then return to the oven to roast for another 7-8 minutes, or until the veggies are fork-tender and golden.
Remove from the oven then sprinkle with the dried cranberries.
Spoon into a serving bowl. Serve immediately with balsamic glaze drizzled on top, if desired.