roasted brussels sprouts with butternut squash, cranberries, and pecans

Yes, I know I've posted two other ways to roast Brussels sprouts but there is yet another worth sharing! The recipe calls for butternut squash but I will likely substitute pumpkin as that is more readily available where I live. Additionally, you can use less pecans or none if desired.

ROASTED BRUSSELS SPROUTS WITH BUTTERNUT SQUASH, CRANBERRIES, AND PECANS
from Julia's Album

5 Tbsp olive oil, divided
3 cups Brussels sprouts, ends trimmed and halved
1½ lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (about 4 cups)
3 Tbsp maple syrup
½ tsp cinnamon
2 cups pecans
1 cup dried cranberries

TOSS Brussels sprouts with 2 Tbsp olive oil and salt (to taste). Place, cut-side down, on a greased or lined baking sheet. Roast at 400°F degrees for 20-25 minutes, turning during the last 5-10 minutes for even browning.

COMBINE cubed butternut squash, 1 Tbsp olive oil, maple syrup, and cinnamon. Place in a single layer on a lined or greased baking sheet. Bake at 400°F degrees for 20-25 minutes, turning once, until softened. (You can bake the two vegetables on separate baking sheets at the same time in the oven, space permitting.)

MIX roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries to combine.

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brussels sprouts with bacon and apple

When you add bacon and apples to Brussels sprouts, no one will complain about Brussels sprouts for dinner!

BRUSSELS SPROUTS WITH BACON AND APPLE
from Martha Stewart

3 slices bacon, cut into ½ inch pieces
4 pints Brussels sprouts, trimmed and halved
coarse salt and ground pepper
1 apple, cored and cut into ¼ inch slices and halved crosswise
2 tsp red wine vinegar

ARRANGE bacon in a single layer on a large rimmed baking sheet. Bake at 425°F until browned, about 10 minutes.

ADD Brussels sprouts in a single layer. Sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes. Remove from oven and toss in apple. Return to oven and roast until Brussels sprouts are browned and apple has softened, 10-15 minutes.

TOSS vegetables with vinegar and serve immediately.

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roasted brussels sprouts with pecans

Brussels sprouts are the classic "yuck" vegetable of children. As an adult, I've come to love roasted Brussels sprouts, including Martha's recipe with apples and bacon and this recipe that incorporates pecans.

ROASTED BRUSSELS SPROUTS WITH PECANS
from Real Simple

2 lbs Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 Tbsp olive oil
2 cloves garlic, finely chopped
½ tsp salt
¼ tsp pepper

TOSS Brussels sprouts with pecans, oil, salt, and pepper.

POUR on a large rimmed baking sheet, turning the Brussels sprouts cut-side down.

ROAST at 400°F for 20-25 minutes.

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