Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries
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Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 tbsp olive oil
- 2 cups Brussels sprouts sliced in half
- 2 cups butternut squash peeled & diced
- ½ red onion sliced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tbsp dried cranberries
- 1 tbsp parsley chopped, fresh
- balsamic glaze if desired
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.
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