Roasted Brussels Sprouts with Butternut Squash, Apple, and Walnuts

Name: Roasted Brussels Sprouts with Butternut Squash, Apple, and Walnuts
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Serves 2
Ingredients: One 15- oz [425- g] can butter beans or cannellini beans, drained and rinsed; Kosher salt and Freshly ground black pepper; ½ cup [60 g] chopped walnuts; One 15- oz [425- g] can butter beans or cannellini beans, drained and rinsed; 2 Tbsp unsalted butter, melted; Leaves from 2 sprigs fresh rosemary, chopped; Kosher salt and Freshly ground black pepper; 1 Tbsp pure maple syrup; ¼ cup [50 g] dried cranberries, soaked in ¼ cup [60 ml] hot water for 5 minutes then drained; ¼ cup [50 g] dried cranberries, soaked in ¼ cup [60 ml] hot water for 5 minutes then drained; 1 Tbsp minced fresh flat-leaf parsley; 1 Honeycrisp apple, peeled and cut into 1-in [2.5-cm] chunks; 2 medium shallots, coarsely chopped; 8 oz [230 g] Brussels sprouts, trimmed and quartered; 10 oz [280 g] butternut squash, peeled and cut into ½-in [12-mm] chunks

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 30

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

For some reason, this is the dish that all my recipe testers wanted to make. Is it the roasted Brussels sprouts? Or is it the combination of browned sprouts and butternut squash, apple, and walnuts? You decide.

Ingredients

8 oz [230 g] Brussels sprouts, trimmed and quartered
10 oz [280

Dinner
Supper
Winter
Autumn
Vegetarian
Gluten-free

Method

Preheat the oven to 425°F [220°C]. Line a sheet pan with parchment paper.
In a large bowl, toss together the Brussels sprouts, butternut squash, apple, shallots, and rosemary. Pour the melted butter and maple syrup over the top and season with ½ tsp sa