Roasted Brussels Sprouts + Butternut Squash With Cranberries, Pecans + Goat Cheese
It’s the most wonderful time of year — Fall! We are ready for all of the Fall veggies — this is an incredible side dish + you could even add chicken to create a meal!
- 2 cups Brussels Sprouts [halved]
- 1 cup Butternut Squash [diced]
- 1 ½ tbsp Crumbled Goat Cheese
- ⅓ cup Dried Cranberries
- 1 tbsp Light Brown Sugar
- ¼ cup Balsamic Vinegar
- ¼ cup Pecans
- 2 tbsp water
#1] Preheat the oven to 325°F. In a small bowl, add butternut squash + 1tsp water. Cover with plastic wrap + microwave for 3 minutes.
#2] In a medium bowl, combine brussels sprouts, butternut squash, pecans + cranberries. Add in the balsamic vinegar + gently toss ++ stir.
#3] Add mixture w/ 1 tbsp water to a greased casserole dish [glass or ceramic pan] + sprinkle brown sugar on top.
#4] Cover + bake for 30-35 minutes, checking occasionally. Remove from oven, top with the goat cheese + you’re ready to serve!
Now it’s your turn! Feel free to substitute//add any ingredients!