Roasted Brussels Sprouts and Butternut Squash with Pecans and Cranberries Salad

IMG_7329

Ingredients:
Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste
Roasted Butternut Squash:
  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
Instructions
How to roast Brussels Sprouts:
Preheat oven to 400 F.
  1. Boil Brussels sprouts in water for about 5 minutes

  2. In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

  3. Place onto a  baking sheet, and roast in the oven at 400 F for about 10 minutes.

How to roast Butternut Squash:
  1. Preheat oven to 400 F.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, 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.
  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.
How to toast pecans:
  1. Toast pecans in the preheated oven at 350 F

  2. Line a baking sheet with parchment paper.

  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

  4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

Tips:

I don’t like to roast my brussels sprouts in the oven the whole time because I think it will turn out dry, so I boiled it first then finished cooking in the oven to get some brown color. You can totally do it in the oven with 400F for 20-25 minutes without boiling part.

IMG_7334

材料:

烤孢子甘藍:

3 杯孢子甘藍,去除黃葉
3湯匙橄欖油
1/4茶匙鹽
烤東南瓜:
1 1⁄2 磅南瓜去皮、切成 1 英寸立方體(約 4 杯未煮熟的塊狀南瓜)
2湯匙橄欖油
3湯匙楓糖漿
其他材料:
2 杯山核桃
1 杯乾紅莓
2-4湯匙楓糖漿 (可不用)

做法:
如何烤孢子甘藍:
將烤箱預熱至 400 F華氏度。

將孢子甘藍在滾水中煮約5分鐘

在一個碗中,將孢子甘藍、2湯匙橄欖油、鹽(適量)混合。

放在烤盤上,在400華氏度的烤箱中烤約10分鐘。

如何烤南瓜:
將烤箱預熱至 400F 華氏度。
在一碗中,將塊狀南瓜(去皮) 與1湯匙橄欖油、楓糖漿混合。
將南瓜放在烤盤上。烤20-25分鐘,中途轉一次,直到變軟。

如何烤山核桃:

在預熱的烤箱中以 350 F華氏度烤山核桃

用羊皮紙把烤盤排成一行。

在350華氏度的預熱烤箱中烤約5分鐘(可能再久一點),直到它們變金黃色。

注意:山核桃熟得非常快,所以一定要在5分鐘後檢查一下。

裝配:

在一個大碗中,將烤好的孢子甘藍、南瓜、山核桃和小紅莓混合在一起。

 

我不喜歡在烤箱裡烤我的布魯塞爾豆芽,因為我覺得它會變乾,所以我先煮它,然後在烤箱裡完成,既有得到一些棕色,又不會很乾。你可以完全在烤箱裏完成: 400F華氏度 20-25分鐘。

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