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Roasted Brussels Sprouts & Squash with Almond Butter, Pecans & Cranberries

Roasted Brussels Sprouts & Squash with Almond Butter, Pecans & Cranberries

Ingredients

  • 1 lb Brussels sprouts cut into halves
  • 1 butternut squash cut into cube-like pieces
  • 1/4 cup pecans
  • 1/4 cup dried cranberries
  • 3 tablespoons Barney Butter Bare Smooth Almond Butter
  • 4 tablespoons olive oil or avocado oil
  • 1 tablespoon maple syrup
  • Salt & pepper to taste
  • Water (to thin if needed)

Directions

    1. Preheat oven to 450F.
    2. Place the Brussels sprouts and squash on a baking tray and drizzle with oil (about 3 tablespoons).
    3. Season with salt and pepper.
    4. Roast until golden for about 40 minutes.
    5. While the Brussels sprouts and squash roast, mix together the Barney Butter Bare Smooth Almond Butter, olive oil (1 tablespoon), and maple syrup in a large bowl.
    6. Add water if needed to thin the sauce.
    7. When the Brussels sprouts and squash are done roasting, add them to the large sauce bowl.
    8. Mix well until they are coated evenly.
    9. Add in the cranberries and pecans, and serve.

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