• Payton Pinsky

Vegan Holiday Side Dish


This dish is sweet, savory, and full of flavor! A mixture of Brussels sprouts, butternut squash, roasted pecans, and cranberries makes this the perfect side dish for any holiday. Let’s get cooking!


Ingredients: 20 Brussels sprouts

1 Medium-Large Butternut Squash

Bag of Dried Cranberries

Bag of Pecans

1/4 cup maple syrup

Olive Oil

Salt


1. Pre-heat Oven to 400 Degrees. Cut Brussel Sprouts ends then cut in Half. Discard fallen leaves. Toss in olive oil and salt until evenly coated. Lay cut side down on foil lined baking sheet and set aside.

2. Peel Squash and Dice. Toss in olive oil, salt, and maple syrup. Spread on foil lined baking sheet. Place the squash and brussel sprouts in oven on separate racks and bake for 20-25 minutes. Toss the squash half way through cooking. Flip the brussel sprouts in last 5-10 minutes of cooking for an even roast. 3. While squash and brussel sprouts are cooling, lower oven to 350 degrees. Lay out pecans on parchment paper lined sheet and bake for 5 minutes, until they begin to darken. Be careful to watch these as pecans can begin to burn quickly.

4. Mix all cooked ingredients in a bowl with cranberries and mix evenly. Add in extra maple syrup or salt now to taste. If you are NOT serving right away, wait until serving to add in your pecans to ensure freshness.

Vegan Holiday Plate



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