Wednesday, October 12, 2016

Roasted Fall Vegetable Salad

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The great thing about fall baking is being able to turn on the oven and warm the house with some amazing smells wafting from the kitchen. As much as I love baking sweets, I probably enjoy roasting savory items too. Roasted vegetables are especially wonderful and my favorite recipe as of late is for this Roasted Fall Vegetable Salad. The colorful blend of brussel sprouts, butternut squash, cranberries and toasted pecans is definitely beautiful on the table and even more delicious to eat!


I first made this dish as a vegetable side to accompany our Thanksgiving dinner last year. It was such a hit and a nice way to enjoy sweet and savory flavors together. This recipe is especially easy if you opt to use prepared vegetables in your market's produce area where brussel sprouts and butternut squash is already prepped and ready to use! Although it incorporates brown sugar, maple syrup and cinnamon, the sweetness is subtle and not overpowering. And above all, the roasted vegetables gives off a wonderful rich flavor all on its own...

Roasted Fall Salad
recipe adapted from Julia's Album

3 cups brussels sprouts, ends trimmed
3 cups butternut squash, peeled, seeded and cubed into 1 inch cubes
3 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
2 cups pecan halves, toasted
1 cup dried cranberries


Preheat oven to 400 degrees. Line a 2 baking sheets with parchment paper.

Evenly divide brussel sprouts and butternut squash between the 2 baking sheets.

In a small bowl, whisk together olive oil, maple syrup, brown sugar and cinnamon. Drizzle mixture over sprouts and squash. 

Bake in preheated oven for 23-25 minutes. Remove from oven and transfer all sprouts and squash to large bowl.

Add pecans and cranberries, tossing to combine. Transfer to serving dish and serve hot.

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