SHOP 'n SAVE Recipes

https://www.shopnsavefood.com/Recipes/Detail/7953/Roasted_Sprout_and_Butternut_Salad

Roasted Sprout and Butternut Salad

Yield: 6 servings

Ingredients

3 cups Brussels sprouts

4 Tablespoons olive oil (divided)

1 1/2 pounds butternut squash (peeled and cubed into 1-inch pieces)

3 Tablespoons maple syrup

1/4 teaspoon cinnamon

2 cups pecans, chopped

1 cup dried cranberries

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Directions:

Roast Brussels Sprouts:
Preheat oven to 400 degrees F

Line baking sheet with foil.

Slice Brussels sprouts in half and stir together with 2 tablespoons olive oil.

Place Brussels sprouts face down and roast for 20 to 25 minutes. For the last 5 minutes, flip Brussels sprouts over.

Roast Butternut Squash:
Lightly grease baking sheet with 1 tablespoon olive oil.

In a large bowl, mix together the butternut squash, 1 tablespoon oil, maple syrup and cinnmon.

Place butternut squash on prepared pan and roast for 20 to 25 minutes.

In a large bowl, mix the Brussels sprouts and butternut squash together. Add the pecans and dried cranberries and toss.

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