Roasted Brussels Sprouts
Ingredients:
- 3 cups roasted Brussels sprouts with their ends cut off and their yellow leaves removed.
- Three teaspoons of olive oil
- Add salt to taste.
- Butternut Squash Roasted:
- 1 and a half pounds of peeled, seeded, and cubed butternut squash into 1-inch cubes (makes about 4 cups of raw cubed butternut squash)
- Two tsp olive oil
- Three tsp of maple syrup
- One-half teaspoon of ground cinnamon
- Additional components:
- Half a cup of pumpkin seeds
- 1 cup of cranberries, dried
- Optional: 2-4 teaspoons of maple syrup
Guidelines
- Brussels sprouts roasted:
Set oven temperature to 400°F. Apply a thin layer of 1 tablespoon olive oil to the baking sheet that is coated with foil. - Ensure Brussels sprouts are de-leafed and have their ends clipped. Next, cut each and every Brussels sprout in half. Halved Brussels sprouts, two tablespoons olive oil, and salt (to taste) should all be combined in a medium-sized basin and tossed. Transfer to a baking sheet covered with foil, cut side down, and bake for 20 to 25 minutes at 400 degrees Fahrenheit. For even browning, flip them over during the last 5 to 10 minutes of roasting. The sliced sides should be beautifully and somewhat browned but not blackened (see to my images).
Roasted delicata squash: - Set oven temperature to 400°F. Apply a thin layer of 1 tablespoon olive oil to the baking sheet that is coated with foil.
- Peel and seed the butternut squash, cube it, add 1 tablespoon olive oil, maple syrup, and cinnamon to a medium-sized bowl, and stir to blend.
- Arrange the butternut squash on the baking pan in a single layer. Bake for 20 to 25 minutes, rotating once throughout the baking process, or until tender.
- Note: As an example, I roasted butternut squash and Brussels sprouts simultaneously on two different baking pans on the same oven rack.
- Assembly: Place roasted butternut squash, pumpkin seeds, cranberries, and Brussels sprouts in a large bowl and stir to blend. (ADVANCED): If you would like it sweeter, add an additional 2 or 4 tablespoons of maple syrup. Don’t add the whole amount at once; start with 2 tablespoons and add more if needed, then toss the mixture with the salad components.
- A helpful hint is to whisk together one or two teaspoons of apricot jelly or jam with the maple syrup before combining it with the vegetables. This will make the maple syrup thicker and help it cling to the vegetables!