Roasted Butternut, Brussels Sprouts with Cranberries

We love roasted vegetable combinations that are so full of flavor. When we are serving a crowd or just a simple family dinner, this is a very simple but delicious way of preparing a great side dish. For this dish we are going to the garden to harvest some of our home grown butternut squash, it has a very rich flavor when roasted. We are mixing some Brussels Sprouts, Cranberries and great seasons to make this a favorite for the season!

Mix The Vegetables Together 

 Place On Baking Sheet

Roast In The Oven

Roasted Butternut, Brussels Sprouts With Cranberries

Miz Helen's Kitchen

Ingredients

5 cups fresh Butternut Squash, chopped

4 to 5 cups Brussels Sprouts, cut in half

1 red onion, chopped

1/2 cup maple syrup

1/4 cup Apple Cider Vinegar

1 teaspoon cinnamon

1 teaspoon thyme

1/2 teaspoon nutmeg

1 teaspoon salt

3 tablespoons olive oil

2 cups fresh cranberries

Directions

In  a large mixing bowl, place the chopped squash, Brussels Sprouts, chopped onions, maple syrup, vinegar, cinnamon, thyme, nutmeg and salt. Mix well.

Drizzle the oil on the baking sheet, then evenly place the vegetables on the baking sheet.

Roast in a 425 degree oven for 20 minutes.

Remove the roasting pan and add the fresh cranberries on top of the vegetables.

Place back in the oven and roast at 425 degrees for 10 minutes.

Serve hot or cold, it is delicious either way.

Recipe Option:

If you don't want to keep this dish as a vegetarian dish you can add crisp bacon to garnish.

Enjoy!

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This Recipe Is Delicious!

Thanks so much for stopping by today to spend time in the kitchen with us. I sure wish I could share some of this fresh butternut squash with you, I know you would enjoy it. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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