Roasted Brussels Sprouts with Cinnamon Butternut Squash



This vegan dish combines the earthy flavors of roasted Brussels sprouts and sweet butternut squash with the crunch of pecans and the tartness of cranberries, all enhanced by a hint of cinnamon.

Ingredients:
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 small butternut squash, peeled, seeded, and cubed
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Put butternut squash and Brussels sprouts in a large bowl

Add olive oil, cinnamon, salt, and pepper

Toss the vegetables until they are well covered

Place the vegetables in a single layer on a baking sheet

Put the vegetables in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them every so often, until they are soft and slightly caramelized

Just before the end of the roasting time, add the pecans to the baking sheet and lightly toast them

After the vegetables and pecans have been roasted, put them on a serving dish and top them with dried cranberries

Enjoy while hot!


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