Roasted Brussels Sprouts and Caramelized Butternut Squash
3 pounds Fresh Brussels sprouts (Rinsed, drained, half cut)
4 tbsp. coconut oil
½ tsp Salt
2 pounds Butternut squash (Peeled, seeded and cubed bit size)
2 tbsp. coconut oil
4 tbsp. Sugar Free Maple syrup
1 tsp Ground Cinnamon
2 cups Pecan, halves
2 cups 50% less sugar dried Cranberries
Preheat oven to 400 F.
In a medium bowl, combine halved Brussels sprouts, 4 tbsp. coconut oil, salt, and toss to combine. Place Brussels sprouts in a single layer on a foil baking sheet, cut side down. Set aside.
In a medium bowl, combine cubed butternut squash, 2 tbsp. coconut oil, sugar free maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on another foil baking sheet.
Place both baking sheets close to the middle rack in the oven at 400 F for about 15 minutes. Remove brussels sprouts from oven. Leave in oven butternut squash. Turn brussels sprouts cut side up for an even browning.
Set oven to broil on High.
Broil brussels sprouts on top-second rack for 3-4 minutes. Remove brussels sprouts. Reserve.
Then broil butternut squash on top-second rack for 2 minutes. Remove from oven.
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix well.
Use it as a Thanksgiving side dish, or mix it with your favorite greens to make a gorgeous healthy salad.