Brussels + Squash Fall Medley
Brussels + Squash Fall Medley
A festively sweet vegetable dish packed with rainbow nutrients that will warm your body + become a craving to your heart. This is a "To Taste" recipe, so add/subtract the vegetable amounts as you'd like! Try as you cook + see how you feel!
Ingredients
- 1 cup Halved Brussels Sprouts
- 1 cup Diced Honey Squash or Butternut
- 1/2 cup Diced Carrots
- 3 TBSP Olive Oil
- (to taste) Cinnamon
- (to taste) Nutmeg
- (to taste) Salt + Pepper
- 1/2 cup Craisins
- 1/2 cup Chopped Walnuts
- 1 TBSP Butter
- 1 TBSP Maple Syrup
- 1/2 TBSP Soy Sauce
Instructions
- Preheat oven to 400 degrees.In a bowl, mix your brussels sprouts, carrots + squash of choice with your olive oil, cinnamon, nutmeg, salt + pepper until fully coated. (I'd say about a teaspoon of cinnamon + nutmeg, but please taste as your stir to ensure the desired flavoring!)
- Spread across a baking sheet + place in the oven for approx. 15 minutes, or until the vegetable corners start to brown.
- Meanwhile, place your butter, maple syrup + soy sauce into a saucepan on the stovetop over medium heat. Add in your craisins + walnuts, mixing until glossy + fragrant.
- When the baking sheet vegetables are done, combine them with the saucepan group + mix. Turn off the heat.Serve this as a holiday side dish, a comfort snack, or just pour it all into a big ol' bowl + enjoy!
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