Maple Roasted Brussels Sprouts & Butternut Squash

4 cups halved Brussels sprouts

3 cups peeled and cubed butternut squash

2 gala apples, cubed

¼ cup melted ghee, butter, olive oil or coconut oil

2 teaspoons dried thyme

2 teaspoons dried rosemary, chopped


1/3 cup pecans

¼ cup sweetened cranberries

3 tablespoons maple syrup

1 tablespoon olive oil

zest of ½ lemon

juice of 1 lemon

crushed black pepper, to garnish

Preheat oven to 400°F. Line a baking sheet with parchment paper. Add Brussels sprouts, butternut squash and apples to baking sheet then toss in melted ghee. Top with dried thyme and rosemary along with a couple pinches of salt. Place in the oven to bake for 40 minutes, tossing every 10 minutes to help cook evenly.

After 40 minutes, add pecans and cranberries and cook for another 10 minutes.

In a bowl, whisk together maple syrup, olive oil, lemon zest and juice the pour over the veggies and toss to coat. Top with salt and pepper before serving.



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