Friday, 21 February 2020

Roasted Brussels Sprouts Salad With Maple Butternut Squash, Pumpkin Seeds, And Cranberries

Roasted Brussels Sprouts Salad With Maple Butternut Squash, Pumpkin Seeds, And Cranberries


Ingredients:
Roasted Brussels Sprouts:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
And many more.

Instructions:
  • First of all. Roasted Brussels sprouts:
  • Step 02, Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Next, Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), 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 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
  • Complete Recipes: https://juliasalbum.com/maple-butternut-squash-roasted-brussels-sprouts-pumpkin-seeds-and-cranberries/



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