Fall Harvest Vegetable Roast

Fall in a pan! Colourful, flavourful and aromatic!

Prep & Cooking: 30-40 minutes
Serves: 6-8
Pairs well with: Fall Menu Plan
 
Main Ingredients:
2 ½ cups Brussels sprouts, trimmed and halved
1 medium butternut squash, peeled and cubed, approximately 3 cups
½ cup pecans – whole or pieces, both work just fine
¼ cup shelled pumpkin seeds (green pepitas, see photo below)
2-3 tbsp maple syrup
3-4 tbsp olive oil
2 tsp ground cinnamon
¼ cup dried cranberries or raisins
Salt and pepper to taste
 
Method:
Preheat your oven to 400°F.
In a shallow baking dish or on a prepared baking sheet, toss halved Brussels sprouts with 2 tbsp of olive oil and sprinkle with salt and pepper.
 
In a separate shallow baking dish or prepared baking sheets, toss the cubed squash with 1 tbsp of olive oil, maple syrup, cinnamon and a pinch of salt.
 
Bake both dishes on the centre rack, uncovered for 20-30 minutes; stirring halfway through. Sprouts may cook a little faster depending on their size, and may need to come out 5-10 minutes earlier than the squash. Test both by piercing the largest piece with a sharp knife, when the knife slices easily through the squash, or easily pierces the sprout they are done.
 
Remove from the oven and, while both dishes are cooling, toast the pecans and pumpkin seeds.
 
In a dry pan over medium heat toast the pecans and pumpkin seeds. You want to toss the pan or move the nuts and seeds frequently with a wooden spoon to keep them from burning. This should take around 5 minutes or less. Your nose knows – if you smell the nuts toasting it’s time to take them off of the heat. You may hear, or even see the pumpkin seeds puff up and pop, this is ok so long as they aren’t burning.