Roasted Brussel Sprouts with Delicata Squash and Pecans
Prep Time10 minutesmins
Cook Time30 minutesmins
Author: Autumn Enloe
Ingredients
1medium delicata squash, halved and seeds removed
1 lb.Brussel sprouts, stems removed and halved
1red onion, sliced into 1 inch pieces
2 Tbsp. ghee or butter, melted
2Tbsp.maple syrup, divided
1/2tsp.sea salt
1/2cuppecans
Instructions
Preheat the oven to 425 degrees F.
Prep the delicata squash: Cut the squash in half crosswise, and then in cut in half again lengthwise. Scrape out the seeds and strings with a metal spoon. Cut the squash into strips; about 1/2-inch thick.
Place the squash, Brussel sprouts, red onion, ghee/butter, 1 Tbsp. maple syrup and sea salt together in a large bowl. Mix well.
Spread out on a large baking sheet sprayed with cooking oil and place in the oven for 20 minutes.
Once time is up, remove from the oven and add the pecans to the mixture.
Place back into the oven and bake for another 10 minutes.
Remove from oven and drizzle with remaining maple syrup.