Roast Butternut Squash, Roast Brussel Sprouts, Toasted Pecans, Pear and Craisins
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Preheat oven to 425F. Mix together 1 tablespoon olive oil with the mustard, maple syrup, and rosemary. Set aside.
Clean the Brussels sprouts, removing any dirty outer leaves. Slice in half and place in a large bowl. Cut the delicata squash in half lengthwise, scoop out the seeds, and cut the halves in half again.Place the Brussels sprouts, pecans, olive oil, and garlic onto a large rimmed baking sheet, and toss the ingredients together until well combined and coated with oil.
Spread out into a single layer, and turn the Brussels sprouts to face cut sides down. Step 2 Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds.
Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts. Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper.How To Make Roasted Brussels Sprouts & Butternut Squash w/ Cranberries & Pecans Start by prepping the brussels sprouts and butternut squash.
Place on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt (and pepper too if you like). Arrange brussels sprouts cut side down.Roasted Brussels Sprouts with Butternut Squash Happy Kitchen.Rocks pecans, salt, cinnamon, butternut squash, maple syrup, avocado and 12 more Roasted Delicata Squash and Brussels Sprouts stress baking walnuts, pepper, olive oil, brussels sprouts, delicata squash and 2.Preheat oven to 425°F.
Spray a large sheet pan with oil. In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer. Bake 40 minutes, or until the vegetables are roasted.
Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.
Add a small amount of maple syrup and toss it!Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands.On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down. Step.
Preheat oven to 425°F. Slice off the ends of the delicata squash, then cut in half lengthwise. Spoon out the seeds, then cut into half rounds, about 1/2″ thick.
In a large bowl, combine squash and brussels sprouts with a large drizzle of olive oil, and salt and pepper to taste.The entire tray is drizzled in California olive oil and dusted with salt and pepper. Tossed gently and baked at 425 for about 23 minutes. Once out of the oven, toss with roasted pecans and a bit of pomegranate arils.
Oh, the fresh crunch and zing of the pomegranate is something you won’t want to miss.Place the Brussels sprouts and Delicata squash in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, about 20 minutes. Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 5 to 10 minutes longer.Remove sprouts from the oven, pour the sauce over the top, and sprinkle with chopped pecans.
Return baking sheet to oven and roast for an additional 3 minutes, or just long enough to lightly caramelize the sprouts and toast the pecans.Once tender, add the Brussels sprouts and radicchio to the same bowl. Add 1 ⁄ 2 cup more of dressing, tossing to coat.
To serve, add the dressed greens and radicchio to a large platter and top with dried cranberries, apples, roasted squash, spiced pecans.
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2 comments
Another outstanding recipe, Kristen. Really looking forward to trying this one Lorie
Thanks Count David. Excellent dish. (y) Happy Thanksgiving to you and your family. God bless.