Maple Roasted Brussels Sprouts And Butternut Squash

Hi absolutely everyone, and what do we have nowadays? Maple Roasted Brussels Sprouts and Butternut Squash with Pecans is what. I totally really like how very low in energy Butternut Squash is, and what far better to add to it that Brussels Sprouts. A small mystery – I utilised to ABHOR Sprouts, but these times I really like it, specially when they are roasted and slightly charred. These Maple Roasted Brussels Sprouts are a waistline pleasant side that you can make as a side to a meal or as a salad in by itself.

This recipe is idiot-evidence, a little something your youngsters could likely make devoid of a sweat as properly. We begin off with some Butternut Squash and Brussels Sprouts. Duh. Into a bowl they go, alongside with a tiny glug of Olive Oil, Maple Syrup and copious quantities of seasoning. Toss toss toss, and into the oven it goes. Easy as! After tender, your Maple Roasted Butternut Squash and Brussels Sprouts get showered in a small extra Maple Syrup, ahead of currently being adorned with some crunchy Pecans – all in the name of texture and taste.

Served warm, this is the best side to a Tofurkey Roast or whichever the hell you have decided to make for your evening binge.  My Maple Roasted Brussels Sprouts and Butternut Squash with Pecans are Vegan (omg do I nevertheless have to mention this??), Very low in Excess fat, Gluten Cost-free, warm, hearty and really damn scrumptious for a little something that demands so few substances. Even the Brussels Sprouts haters will really like this shyt. Or not. Haters gon’ detest. Scroll down to grab the full recipe!

Crazy Vegan Kitchen area

Serves two-3 Folks

Maple Roasted Brussels Sprouts And Butternut Squash

Wholesome Maple Roasted Brussels Sprouts and Butternut Squash with Pecans. A hearty and scrumptious getaway side dish in under thirty minutes.

5 minPrep Time

25 minCook Time

thirty minWhole Time

Preserve Recipe

Print Recipe

Substances

• seven oz (220 grams) Butternut Squash, diced into one inch cubed (weighed after peeling)
• seven oz (220 grams) Brussels Sprouts, halved
• one Tablespoon Olive Oil
• one Tablespoon Maple Syrup
• Salt/Pepper, to style
• one/two cup halved Pecans
• one Tablespoon Maple Syrup

Instructions

1. Preheat oven to one hundred eighty degrees Celsius. Line a baking sheet with non adhere baking paper and established apart.
2. In a large mixing bowl incorporate Butternut Squash, Brussels Sprouts, one tbsp Olive Oil and one tbsp Maple Syrup. Season liberally with salt and pepper and toss to coat.
3. Distribute evenly on the geared up baking sheet and bake in the oven for 25-thirty minutes or right up until the edges are brown and the veggies are tender.
4. Take away tray from oven and toss in halved Pecans alongside with the remainder one tbsp Maple Syrup. Toss gently to disperse and serve warm.

Recipe Kind: Aspect Dish

seven.5

108

http://www.crazyvegankitchen.com/maple-roasted-brussels-sprouts-butternut-squash/

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