Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries

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• 3 cups Brussels sprouts (, ends trimmed, yellow leaves removed)
  Ingredient note

  Source: 3 cups Brussels sprouts (, ends trimmed, yellow leaves removed)
• 3 tablespoons + 2 tablespoons olive oil
  Ingredient note

  Source: 3 tablespoons olive oil; Source: 2 tablespoons olive oil
• As Needed Salt
  Ingredient note

  Source seasoning: 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)
  Ingredient note

  Source: 1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes Yields about 4 cups of uncooked cubed butternut squash)
• 3 tablespoons maple syrup
  Ingredient note

  Source: 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
  Ingredient note

  Source: ½ teaspoon ground cinnamon
• 1/2 cups pumpkin seeds
  Ingredient note

  Source: 1/2 cups pumpkin seeds
• 1 cup dried cranberries
  Ingredient note

  Source: 1 cup dried cranberries
• 4 tablespoons maple syrup (optional)
  Ingredient note

  Source: 2-4 tablespoons maple syrup (optional); upper source range endpoint used for shopping.

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
3. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
4. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
6. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
7. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
8. Tip: You can add a small amount of apricot jelly or jam (1 or 2 tablespoons) to the maple syrup (stir it together) prior to mixing the maple syrup with the veggies. This will thicken up the maple syrup and get it to stick to the veggies!