- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- 1/4 teaspoon Salt to taste
- 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
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup optional
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Boil Brussels sprouts in water for about 5 minutes
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In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
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Place onto a baking sheet, and roast in the oven at 400 F for about 10 minutes.
- Preheat oven to 400 F.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.
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Toast pecans in the preheated oven at 350 F
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Line a baking sheet with parchment paper.
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Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
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Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.
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.
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。
CaiQin's Kitchen 