Maple Roasted Brussels Sprouts and Butternut Squash

Courtesy Lake Tahoe Markets

4 cups halved Brussels sprouts
3 cups peeled and cubed butternut squash
2 gala apples, cubed
¼ cup melted butter
2 tsp. fresh thyme leaves
2 tsp. fresh rosemary, chopped
Salt
1/3 cup pecans
¼ cup apple juice sweetened cranberries
3 Tbsp. maple syrup
1 Tbsp. olive oil
Zest of ½ lemon
Juice of 1 lemon

Happy Thanksgiving

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Add Brussels sprouts, butternut squash and apples to the baking sheet and toss in melted butter.  Top with 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 lemon juice.  Pour over the veggies and toss to coat.  Sprinkle with salt and pepper before serving.

Aaron Aveiro
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