Baked sweet and savoury brussel sprouts
Brussel sprouts, cinnamon, butternut squash and cranberries is the perfect fall dish! It’s full of seasonal, nourishing and colorful veggies. Brussel sprouts are great when combined with the classic fall flavors and it makes a beautiful dish. The pecans can be omitted for nut allergies and AIP, it’s Gluten free, and Paleo.
Total Time: 40 Minutes
Ingredients
A bag of fresh brussel sprouts or about 3 cups
Small to medium butternut squash
4 tablespoons of olive oil
2-3 tablespoons of pure maple syrup
1/2 teaspoon ground cinnamon
2 cups pecan halves
1 cup fresh cranberries
Instructions
Preheat oven to 400 degrees
Trim the ends of brussel sprouts, remove outer leaves and cut in halves.
Peel, deseed and cube the butternut squash into 1 inch cubes (yields about for cups)
Place brussel sprouts, butternut squash, pecans and cranberries in a baking dish add maple syrup, olive oil, and cinnamon and toss to combine.
Cover with tin foil bake for 30- 40 minutes or until squash is softened and serve. Enjoy!
Optional
The maple syrup can be omitted for paleo, pecans can be omitted for AIP and sweet potatoes can replace for butternut squash.
