Roasted Brussels Sprouts Salad

Thanksgiving is just a few weeks away…have you planned a menu?  Do you know who’s coming?  What are you looking forward to the most?  Family. Friends. Food.  Being together.  A day off. Reflections of thankfulness.  Abundance.  Bounty. Blessings. All are words that come to mind during this season.

I happened to turn on the Food Network the other night and it was a contest for Thanksgiving dishes.  I got some great new ideas for some delicious foods that I don’t always think of with our traditional Thanksgiving sides: lobster soup, cajun fried turkey legs, collard greens, ginger ice cream cake, russet potato and sweet potatoes mixed together to make mashed potatoes.  One of the challenges was that the contestants could not use the stove or the stove top – so they used a microwave or other?  Clever ideas with an interesting twist during the process.

Brussel sprouts are a vegetable I enjoy more and more.  I’ve never made a dish with them at Thanksgiving, but I found this recipe that looked so wonderful for the upcoming holidays – not to mention it’s loaded in fiber.  The butternut squash and the brussel sprouts are roasted then throw in the pecans and cranberries and one has a healthy, rustic, and colorful salad.

Roasted Brussel Sprouts Salad

Print Recipe

Adapted from Julia's Album

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Ingredients

• For the brussel sprouts:
• 3 c. brussel sprouts ends trimmed and halved
• 3 T. olive oil
• 1/4 t. sea salt to taste
• For the butternut squash:
• 1 1/2 lbs. butternut squash - peeled seeded, and cubed into 1-inch cubes
• 2 T. olive oil
• 3 T. maple syrup
• 1/2 t. ground cinnamon
• Other ingredients:
• 2 c. pecan halves
• 1 c. dried cranberries such as Craisins

Instructions

• Preheat oven to 400 F. Lightly grease the foil lined baking sheet with 1 T. olive oil. Trim ends of brussel sprouts and remove loos leaves. Then slice in half .
• In a medium bowl, combine halved sprouts, 2 T. olive oil, salt, and toss to combine.
• Place onto a foil-lined baking sheet, cut side down and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 mins, turn them over for even browning.
• For the butternut squash:
• Preheat oven to 400F. Lightly grease the foil-lined baking sheet with 1 T of olive oil.
• In a medium bowl, combine cubed squash, 1 T. olive oil, maple syrup, cinnamon, and toss to mix.
• Place squash in a single layer on the baking sheet. Bake for 20-25 minutes, until softened.
• Note: You can roast squash and brussel sprouts at the same time, just put on two different baking sheets on the same rack.
• Toasted pecans:
• Preheat oven at 350 degrees. Line a baking sheet with parchment paper. Toast pecans for about 5 minutes.
• Combine:
• In a large bowl, combine roasted brussel sprouts, roasted squash, pecans and cranberries, and mix to combine.

Servings: 6

Author: Molly