Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries

Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries

Roasted Brussels Sprouts And Cinnamon Butternut Squash With Pecans And Cranberries



Ingredients:
3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tablespoons olive oil
1/4 teaspoon Salt to taste
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
etc.

Instructions:
  • First. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Step 2, Trim ends of Brussels sprouts and remove yellow leaves.
  • After it, Then, slice all Brussels sprouts in half.
  • Source: https://juliasalbum.com/roasted-brussels-sprouts-cinnamon-butternut-squash-pecans-and-cranberries/



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