This dish really made a healthy Thanksgiving side dish easy! As you as you pre-cut up your Brussels sprouts and butternut squash (or bought it pre-chopped), you were pretty much ready to go. We did the chopping ahead of time, then started the roasted process not to long before we were ready to eat. (honestly, not too far before the Redskins vs Cowboys halftime game, so we could keep football on the tv and not miss anything!)
Once you roast your veggies, toast your pecans, and make your brown butter, you’re ready to toss and serve.
(See my other awesome Thanksgiving pics below.)
- 2-3 cups Brussels sprouts ends trimmed, quartered
- 2-4 cups of cubed butternut squash, uncooked
- 3 tablespoons olive oil
- 1 cup dried cranberries
- Fresh sage, divided
- 4 tablespoons butter
- 1 cup pecan halves
To roast vegetables: Preheat oven to 400 degrees.
Toss quartered Brussels sprouts and butternut squash with olive oil, sage, and salt. Lay on a flat baking sheet and bake for about 20-25 minutes, tossing halfway until cooked through and just slightly brown.
(You can see in my photo that I used fresh cranberries, and sprinkled with sugar, but it added a really tart bite here and there. I recommend using dried cranberries, or if you choose, re-hydrate in some boiling water.)
While vegetables are roasting, toast the pecans.
Preheat to 350 degrees F. Toast the pecans for about 5 minutes until they just toasted through. (be careful as they do toast fast.)
To create brown butter: In a pan, heat butter and thyme and slowly turn until just browning.
When vegetables are cooked through, toss in a large bowl: Roasted Brussels sprouts, butternut squash, cranberries, toasted pecans, and brown butter. Adjust seasoning as needed.