Roasted Brussels Sprouts and Butternut Squash with Cranberries Recipe
The hills are alive with the sound of music or maybe that is just me humming. I am not sure why a vegetable I used to hide under the table makes me so happy now. I remember rolling my brussels sprouts deep in a napkin. I would fold it in there and make the cough sound. It would fly into the napkin, and I would crush it as I tried to not let on to the destruction of the sprout in my fingers. What changed?
Why do I love brussels sprouts now?
I found a way to roast them and pair them with some of the sweetest and most savory flavors you can imagine. When you smell this side dish, you will think let’s just forget about dinner and dive into these.
When I make this recipe for my husband, I just leave out the cheese since he can only eat gluten free, dairy free, and egg free recipes. I also put the nuts on the side for my daughter. You see making dinner is always a game of who can eat what. This recipe is a fall favorite, and I dare say my youngest begs for it. I call that a win!
Here’s how to make my Roasted Brussels Sprouts and Butternut Squash with Cranberries Recipe