Brussel Sprouts

  • 2 lbs Brussel sprouts, wash, trimmed and cut into two
  • 4 cloves whole garlic peeled
  • 5 Tablespoons olives oil
  • Salt to taste


Roasted butternut squash

  • 1 teaspoon cinnamon
  • 1/8 teaspoon fresh grated nutmeg
  • 2 Tablespoon maple syrup
  • 3 cup butternut squash diced


Finishing touch

  • 1/2 cup dry cranberry
  • 1/4 cup pomegranate seed or ¼ cup pumpkin seeds
  • 2 Tablespoons maple syrup
  • 1/2 cup Pecan halve toasted in oven for 5 minutes at 350




Preheat oven at 425 degrees

Toss into a bowl the Brussels sprout with oil, garlic and salt. Place it on a baking sheet at 400 degrees for 20 to 25 minutes.

Toss into a bowl the butternut squash into a bowl with cinnamon, oil, nutmeg maple syrup ,salt to taste . Place mixture on a sheet pan at 425 degrees for 20 minutes.

Combine Brussels sprout and butternut quash dress it into a serving plate then add pomegranate, pecan, dry cranberries and maple syrup.

Bon appetite!

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