Summary

Ingredients

• 500 g Brussels sprouts, cleaned and weihed
• 500 g butternut squash (se), without shell or seeds
• 3 shallot (s)
• 2 cloves garlic)
• 1 tablespoon maple syrup, medium sweet or tart
• salt and pepper
• some cinnamon powder
• 3 tablespoon olive oil
• 3 tablespoon pecans, roughly chopped
• 2 tablespoon cranberries, dried
• 1 orange (s), which the juice
• some parsley, smooth

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat. Line the baking sheet with parchment paper.
2. Halve the Brussels sprouts, dice the pumpkin about two centimeters. Peel shallots and cut into wedges. Season Brussels sprouts, shallots, unpeeled garlic with salt, turn in two tablespoons of oil, place on the baking sheet.
3. Dust the pumpkin with cinnamon, turn in the remaining oil and maple syrup, place next to the Brussels sprouts, do not mix.
4. Cook on the middle rack in the oven for about 30 to 35 minutes, turning the vegetables once. Add the nuts and cranberries five minutes before the end of cooking.
5. Mix the cooked vegetables with the orange juice in a preheated bowl, season with salt and pepper and serve sprinkled with the coarsely chopped parsley.
6. The vegetables are also suitable as a vegan main course in larger quantities per single serving.