ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTENUT SQUASH

#antiinflammatory #autoimmune #brusselsprouts #butternutsquash #roastedviggies #sidedish Dec 08, 2020

I love Brussel sprouts and Butternut squash. Put them together and you have a wonderful side dish for fall. Add some cranberries and pecans and you have a Christmas Extravaganza!

Ingredients:

1 pound of brussel sprouts (or more depending on family size) cut in 1/2
1 butternut squash diced (about 3 cups)
EVOO
1/4 Dried Cranberries(omit if they have added sugar)
1/2 cup Pecans toasted(use 2-4 tablespoons nutritional yeast if Autoimmune)
Maple Syrup
Cinnamon

Directions:

For the pecans: Lightly toast in oven at 350 degrees until browned: about 5 minutes. Watch closely as they can burn quickly. Set aside

For the Veggies:

Toss the sprouts in EVOO and Himalayan Salt to coat

Toss the squash in EVOO, 1 tsp cinnamon, 1 TBL Maple syrup

Roast in oven at 400 degrees 20 minutes

In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.
Enjoy!

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ROASTED BRUSSELS SPROUTS AND CINNAMON BUTTENUT SQUASH

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