As promised, here’s the recipe from last night’s dinner!
Roasted Vegetables with Cranberries and Pecans
~1.5 lbs butternut squash, peeled and chopped in bitesized pieces
10 oz. organic brussels sprouts, ends cut and outer leaves peeled away
6 shallots, cut in half
3 T. extra virgin olive oil
1/4 c. light brown sugar
large pinch cinnamon
pinch ground nutmeg
3/4 c. fresh cranberries
1/4 c. raw pecans
salt and pepper to taste
Preheat oven to 375*.
1. Toss butternut squash, brussels sprouts and shallots with 2 T. olive oil. Spread on jelly pan brushed with olive oil or sprayed with cooking spray.
2. Sprinkle brown sugar, cinnamon and nutmeg over vegetables. Bake 30 minutes, or until fork tender.
3. Add cranberries and pecans to pan and drizzle remaining 1 T. olive oil and sprinkle with salt and pepper.
4. Bake 10 minutes, last 5 minutes on high broil.
Serve over mixed greens dressed with vinaigrette or over cous cous. Enjoy!