Fall is officially here. As you may know from my Glitter Pumpkins DIY post, I’m not the biggest fan of fall. But, I am working on embracing all of the fall flavors. Pumpkin and squash and cinnamon, oh my! This Maple Brussels Sprouts and Butternut Squash recipe is so good, I’ve already offered to bring some to Thanksgiving dinner. It even heats up nicely for lunch leftovers.
I’ve never been interested in Brussels sprouts before. They always seemed bitter and firm and, well, icky. I stopped by my best friends house after work one day (unexpectedly), as she was just finishing making herself dinner. Being the perfect human being she is, she just happened to make enough to share with lil ol’ me! Except it was salmon and Brussels sprouts. (Salmon is one of my favorites, it was the Brussels sprouts that made me leery.) But they were absolutely fantastic! Have I been wrong about them my whole life? What else have I been wrong about?! Wait… Don’t answer that…
Now, I’m not usually one for pre-packaged or pre-cut food and veggies (they are usually more expensive, have extra additives, and sometimes don’t even taste as good as the real thing.) but, lately I’m leaning more toward convenience in my meal prepping. Lucky for me, Trader Joe’s came to my rescue and I didn’t have to compromise. With a package of pre cut butternut squash and a package of Brussels sprouts, this recipe can go from your fridge to your plate in 30 minutes. Life is good.
Maple Brussels Sprouts and Butternut Squash
1 package Brussels sprouts
1 package pre peeled and cut butternut squash
3 tbsps olive oil
1 tbsp pure maple syrup
1/2 tsp cinnamon
Salt and pepper to preference
Dried cranberries to preference (if desired)
- Preheat oven to 425.
- Line a baking sheet with foil and spray with cooking spray.
- Trim the ends off each Brussels sprout, remove brown leaves if necessary, and cut each Brussels sprout in half.
- Put trimmed and halved Brussels sprouts into a large bowl.
- Add 2 tbsp olive oil, salt, and pepper and mix to coat.
- Place Brussels sprouts cut side down onto one half of the foil lined baking sheet.
- Put cubed butternut squash in a large bowl. (It can be the same bowl.)
- Add the remaining 1 tbsp olive oil, maple syrup, and cinnamon, and mix to coat the squash.
- Place the butternut squash on the other side of the foil lined baking sheet.
- Bake for 25 minutes.
- Remove from oven, scoop the veggies into a bowl, and toss with a sprinkle of dried cranberries if desired.
– This recipe would be Whole30 compliant if you do not add the maple syrup. Just add a second tbsp of olive oil to replace the maple syrup.
– You could mix your veggies together with all of the spices in one step if you’d like. I prefer to keep the butternut squash a little more sweet and the Brussels sprouts a little more savory for a great mix of flavors.