Roasted Butternut Squash, Brussel Sprouts and Broccoli

 

I love the fall, but I hate that colds come with it :(. Not only was it freezing this morning (34°F), but when I got to the gym and started to run, it was like my cardio endurance was lost overnight – like wtf?! I came home and loaded myself up with zinc and vitamin C  (with a huge breakfast – Sweet Potato Hash leftovers with a Green Smoothie). It was only time until I caught this cold, my whole office is sick with it and my mom was too, so now I guess it’s my turn.

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I love the combination of ingredients here! I mixed the vegetables (brussel sprouts, butternut squash and broccoli) with olive oil, maple syrup, cinnamon and nutmeg. The cooking smell filled my house up, and it was better than any candle I own. Once it was done, I added in some Maple Roasted Pecans that I made a day before with some dried cranberries – and wah-la! An instant fall classic (plus it looks pretty too)!

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Roasted Brussels Sprouts, Butternut Squash, Broccoli, Pecans, and Cranberries – this easy fall or Thanksgiving side dish is not only delicious but bursting fall flavors, it’s also healthy, gluten free, vegetarian, paleo, whole 30 and packed with fiber.

Roasted Brussels Sprouts, Butternut Squash, Broccoli, Pecans, and Cranberries

Ingredients

  • 3 cups brussel sprouts, ends trimmed and yellow leaves removed
  • 1 ½ pound butternut squash, peeled, seeded and diced into 1-inch cubes
  • 3 cups broccoli, diced
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups maple roasted pecans
  • 1 cup dried cranberries

Directions

  1. Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a small bowl, mix together the olive oil, maple syrup, cinnamon and nutmeg
  3. In a large bowl, mix the butternut squash, brussel sprouts and broccoli. Pour the olive oil mixture on top, and stir, until everything is completely coated.
  4. Place the butternut squash, brussel sprouts and broccoli in a single layer on the baking sheet. Bake for 20-25 minutes, turn the veggies half way so they don’t brown.
  5. Let cool for 5 minutes, then in a large bowl mix in the pecans an cranberries to the roasted vegetables.
  6. Serve and enjoy!

 

 

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6 thoughts on “Roasted Butternut Squash, Brussel Sprouts and Broccoli

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