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New World Spice and Tea Trader

Cinnamon Roasted Autumn Vegetables with Cranberry and Pecans Recipe

Ingredients

Scale

Roasted Brussels Sprouts or Cauliflower, trimmed to small florets

3 Cups Brussels sprouts or Cauliflower trimmed to small florets

3 TBS Garlic Olive Oil

¼ tsp Salt to Taste

1 TBS Grizzly Herb Rub

Roasted Butternut Squash:

1 ½ lb Butternut Squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

2 TBS Garlic Olive Oil

3 TBS Maple Syrup Balsamic Vinegar

½ tsp Ground Cinnamon

½ tsp Pumpkin Spice

Other Ingredients:

2 Cups Pecan Halves

1 Cup Dried Cranberries

1 tsp Pomegranate Olive Oil

2–4 TBS Maple Syrup, optional

½ tsp Pumpkin Spice

Instructions

How to Roast Brussels Sprouts:

  1. Preheat oven to 400˚F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Trim ends of Brussels sprouts stems completely off and remove yellow leaves.
  3. Then, slice all Brussels sprouts in half.
  4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, herbs, salt (to taste), and toss to combine.
  5. 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.

How to Roast Butternut Squash:

  1. Preheat oven to 400˚F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, cinnamon, pumpkin spice and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

How to Toast Pecans:

  1. Toss pecans with olive oil and pumpkin spice
  2. Toast pecans in the preheated oven at 350˚F
  3. Line a baking sheet with parchment paper.
  4. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350˚F until they get darker in color. Pay attention to the pumpkin spice can burn quickly.

Assembly:

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Toss with maple syrup.

Notes

You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.