Description
Roasted Brussels sprouts and butternut squash with beets, toasted pecans and dried cranberries, finished with a balsamic glaze or optional maple-lime dressing.
Ingredients
Scale
- 3 cups Brussels sprouts (raw, ends trimmed, yellow leaves removed)
- 2 tablespoons olive oil (for Brussels sprouts)
- Salt (to taste)
- 4 cups butternut squash (uncooked, peeled, seeded, and cubed into 1-inch cubes)
- 2 tablespoons olive oil (for butternut squash)
- Salt (to taste)
- 2 large beets (cooked, peeled, and diced; see notes)
- 2 cups pecan halves
- 1 cup dried cranberries
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 4 tablespoons maple syrup
- 1 tablespoon freshly squeezed lime juice (add 1 more tablespoon, to taste)
Instructions
- Preheat oven to 375?F and line a baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves, then slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons olive oil and salt to taste; toss to combine.
- Place Brussels sprouts cut side down on the prepared baking sheet and roast at 375?F for about 20?25 minutes, turning during the last 5?10 minutes for even browning; roast longer for softer texture.
- Meanwhile, preheat (or keep) oven at 375?F and line a separate baking sheet with parchment paper for the butternut squash.
- In a medium bowl, combine cubed butternut squash, 2 tablespoons olive oil and salt; toss to combine.
- Spread butternut squash in a single layer on the baking sheet and bake for 20?25 minutes, turning once halfway through, until softened.
- You can roast Brussels sprouts and butternut squash on two separate baking sheets at the same time on the same rack if desired.
- Add beets to a medium saucepan, cover with water and bring to a boil; simmer half-covered for about 30?40 minutes until tender, then remove from heat.
- Carefully remove beets from hot water and let cool completely; when cooled, peel and dice into small cubes.
- Preheat oven to 350?F and line a baking sheet with parchment paper; spread pecans in a single layer and toast for about 5?10 minutes until darker in color, checking frequently to avoid burning.
- In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans and dried cranberries, then add diced cooked beets last to avoid coloring the salad.
- If using the maple-lime dressing, combine 3?4 tablespoons maple syrup with 1?2 tablespoons freshly squeezed lime juice to taste; toss salad (except beets) with dressing or drizzle on top of the assembled salad.
- To make the balsamic glaze, combine 1 cup balsamic vinegar and 1/4 cup honey or brown sugar in a medium pan and simmer, stirring regularly, until reduced by about half and thick enough to coat the back of a spoon but not overly thick.
- Drizzle balsamic glaze over the salad for serving, without mixing it in if you want to preserve presentation; for make-ahead salads, add the glaze just before serving.
- Serve and enjoy.
- Prep Time: 20 mins
- Cook Time: 45-55 mins