Roasted Brussel Sprouts, Pecans and Squash

Roasted vegetables tossed in a maple dressing- perfect for your fall table

I love Thanksgiving.

The food.

The family.

The Football.

This year I am adding several new vegetables to my table. This dish is everything you are craving right now- Crispy Brussel sprouts, sweet squashes, and pecans all tossed in a smoky maple dressing. You can prep all the veggies the day before or roast the entire dish the day before and warm up in a pan before serving. Add this colorful burst of fall vegetables to your Thanksgiving table for something new.

Roasted Brussel Sprouts, Squash and pecans

  • 3 cups brussel sprouts

  • 1 medium butternut squash, peeled and cut into 1″ cubes

  • 1 delicata squash, washed, seeded, cut lengthwise in half

  • 1 cup pecan halves

  • 1/2 cup dried cranberries

  • 1/3 cup maple syrup, divided

  • 1/2 cup olive oil

  • 1/2 tsp corinader

  • 1 tsp salt

  • 1/2 tsp smoked paprika

  • 1/2 cup Honey white balsamic vineger

  • 1/2 cup green onions, sliced

Method- Serves 6-8

  • Pre heat oven to 400 degrees. Line two half sheet pans with parchment paper or foil. Brush with oil. Set aside.
    Trim the Brussels sprouts of loose outer leaves. Cut in half keeping the stem end in tack. In a bowl, toss the sprouts with 2 TBSP olive oil and 1/2 tsp salt. Place sprouts cut side down on one of the sheet pans.
    Roast at 400 degrees for 25-30 minutes until golden brown but not burnt. You can turn the sprouts over after 20 minutes for even browning.
  • Cut delicata squash into half circles. In a bowl, toss delicata and butternut squash with olive oil, 1 TBSP of maple syrup, remaining salt smoked paprika and coriander. Place on second sheet pan and at 400 degrees roast for 25 minutes until edges are browned and skin of delicata squash is crispy. Turn once during roasting for even browning.
  • In a dry pan, lightly toast pecans on medium low heat for 3-5 minutes until fragrant. Set aside.
  • To Serve: Place roasted vegetables on a large platter. Add in cranberries and pecans. Mix 1 TBSP olive oil, vinegar and remaining maple syrup and 1/2 tsp salt. Pour over vegetables while still hot. Gently toss to coat. top with green onions.
    You may want to add just half of the maple syrup to test for sweetness.
  • You can make this dish one day in advance (do not add dressing) chill the dish and reheat in a large pan. Add dressing once warmed.
Sweet colorful squash is so beautiful this time of year.

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