Sunday, November 29, 2015

Recipe: Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries Salad

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{Image from the Web}

Thanksgiving used to be my most favorite holiday ever. It is now my second favorite, but that is beside the point. This year I decided to do the whole big home cooked meal for just my little family. I planned the menu over the course of a month and bought things here and there to put away for the meal. 

Our Menu:

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I was pleased with how the meal turned out. We also began a new tradition where the day before Thanksgiving, I begin cooking while we watch Gone With the Wind. Gone With the Wind is my most favorite movie ever and I am glad that my kids finally were able to watch it.

I have also decided to print off all my recipes for this menu and creating a Holiday Meal Recipes folder for each of the kids. 

A new thing on the menu was the Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries Salad. I don't eat mashed potatoes or corn so I chose this as something I could eat in its place. It turned out really good.

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries Salad

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{© Crystal @ The Italian Bella Diaries, 2015}

  • 3 c. Brussels sprouts (ends trimmed, yellow leaves removed, and sliced in half)
  • 1 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes)
  • 2 c. pecan halves
  • 1 c. dried cranberries
  • 5 Tbsp. olive oil
  • 3 Tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • Salt, to taste (I used Pink Himalayan Salt)
  1. Preheat oven to 350*F. Lightly grease foil - lined baking sheet with 1 Tbsp of olive oil. 
  2. In a medium bowl, combine the halved Brussels Sprouts, 2 Tbsp olive oil and salt. Toss to combine. Place onto the foil - lined baking sheet, cut side down. 
  3. In a medium bowl, combine cubed butternut squash, 1 Tbsp olive oil, maple syrup, and cinnamon. Toss to mix. Place in a single layer on baking sheet. 
  4. ** Both can be cooked together. Bake for 20 - 25 minutes. Turn butternut squash half - way through baking. During the last 10 minutes, turn Brussels sprouts over. 
  5. In a large bowl, combine the Brussels sprouts, roasted butternut squash, pecans, and dried cranberries. Stir to combine. 
  6. For added sweetness, add a couple of Tbsp of maple syrup and toss to combine. 

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