Thanksgiving (II)

Roasted Brussels Sprouts and Butternut Squash

Ingredients:

- 1 lb Brussels sprouts, trimmed and halved

- 1 small butternut squash, peeled, seeded, and cubed

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1/4 cup dried cranberries

- 1/4 cup chopped pecans

- Salt and pepper to taste

Instructions:

Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash.

Drizzle the olive oil over the vegetables and add minced garlic, salt, and pepper. Toss everything together until the vegetables are evenly coated.

Spread the vegetables out on a baking sheet in a single layer. This allows them to roast evenly. If needed, use two baking sheets to avoid overcrowding.

Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and have a nice, caramelized exterior.

During the last 5 minutes of roasting, add the dried cranberries and chopped pecans to the baking sheet. This gives them a chance to toast and infuse their flavors.

This dish is a wonderful combination of savory, sweet, and nutty flavors, and it's packed with vitamins and fiber. It's a perfect addition to any Thanksgiving table, providing a healthy and colorful side option. Enjoy!

Buon appetito!

For more information, inquiries about one-on-one visits with a dietitian, or other questions, please feel free to contact us at info@cultivatewnc.com