Roasted Brussels Sprouts Salad With Maple Butternut Squash, Pumpkin Seeds, And Cranberries

Roasted Brussels Sprouts Salad With Maple Butternut Squash, Pumpkin Seeds, And Cranberries

Roasted Brussels Sprouts Salad With Maple Butternut Squash, Pumpkin Seeds, And Cranberries



Ingredients:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
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
And many more.

Instructions:
  • Step one. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Next, Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
  • And now, Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Courtesy of: https://juliasalbum.com/maple-butternut-squash-roasted-brussels-sprouts-pumpkin-seeds-and-cranberries/



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