Thanksgiving Maple Roasted Brussels Sprouts & Butternut Squash
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
Ingredients
Scale
- 4 cups halved brussels sprouts
- 3 cups peeled and cubed butternut squash
- 2 gala apples, cubed
- 1/4 cup melted ghee, butter, olive oil or coconut oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, chopped
- a couple hefty pinches of salt
- 1/3 cup pecans
- 1/4 cup apple juice sweetened cranberries
- 3 tablespoons maple syrup
- 1 tablespoon olive oil
- zest of 1/2 lemon
- juice of 1 lemon
- crushed black pepper, to garnish
- flake salt, to garnish
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add brussels sprouts, butternut squash and apples to the baking sheet then toss in melted ghee. Top with dried thyme and rosemary along with a couple pinches of salt. Place in the oven to bake for 40 minutes, tossing every 10 minutes to help cook evenly.
- After 40 minutes, add pecans and cranberries and cook for another 10 minutes.
- In a bowl, whisk together maple syrup, olive oil, lemon zest and juice then pour over the veggies and toss to coat. Top with flake salt and black pepper before serving.
Notes