Health Hotline Magazine | November 2021

Roasted Brussels Sprouts & Butternut Squash with Cranberries and Pecans SERVES: 6 | PREP T IME : 15 MI NUTES | COOK T IME : 30 MI NUTES | TOTAL T IME : 45 MI NUTES

Frozen Brussels sprouts and butternut squash make this recipe a breeze! Combined with cranberries and toasted pecans and tossed in a Dijon mustard vinaigrette, the layers of flavor in this good4u SM side will delight the taste buds. The delicious flavors, beautiful colors, and ease make this recipe a wonderful addition to your Thanksgiving feast, or as a simple side any night of the week!

Ingredients

Instructions

• 2 (10-ounce) packages frozen Natural Grocers ® Brand Organic Brussels Sprouts, thawed • 1 (10-ounce) package frozen butternut squash, thawed • 2 tablespoons coconut oil, divided Natural Grocers Brand Bulk ingredients: • ½ cup Pecans • ¼ cup Natural Cranberries Juice Sweetened • ¾ teaspoon Real Salt Vinaigrette • 1 teaspoon organic Dijon mustard • 1 tablespoon Natural Grocers Brand Organic Apple Cider Vinegar • 2 tablespoons Natural Grocers BrandOrganic Extra VirginOlive Oil • ¼ teaspoon Natural Grocers Brand Bulk Real Salt (or to taste)

Preheat oven to 450° F. Position the oven racks in the upper and lower thirds of the oven. While the oven preheats, make the vinaigrette. Combine the Dijon mustard, apple cider vinegar, olive oil, and salt in a small bowl and whisk until well combined. Set aside. Once theoven is preheated, place a large rimmedbaking sheet on the top rack for 3minutes. Note : There should be plenty of room for the sprouts to properly roast; if they are crowded, use two baking sheets and place themon the upper and lower racks. Remove the baking sheet(s) from the oven, place one tablespoon coconut oil in the center and use a spatula to spread it as it melts, coating the entire pan (if using two pans, evenly divide the tablespoon of oil between both). Add the Brussels sprouts to the pan and spread themout. Place on the top rack and roast for 10-15 minutes (check at 10minutes to prevent burning). Remove from the oven and stir/turn to ensure even cooking and place back in the oven for an additional 5 minutes. After 5 minutes, remove the pan again, add the remaining tablespoon of coconut oil to the center of the pan. Move the Brussels sprouts around the pan to spread the coconut oil as it melts. Add the butternut squash, spreading it out evenly. Place on the lower rack and bake for another 10 minutes. Note: If using two baking sheets, switch them from the top to bottom racks about halfway through cooking time. 1 2 3 4

While the vegetables roast, toast the pecans. Place a skillet on the stovetop over medium heat and add the pecans. Stir frequently until they are fragrant and one shade darker than they were. Watch carefully until done to prevent burning. Remove theBrussels sprouts and squash fromthe oven, drizzle the dressing over the top and toss to coat. Scatter the dried cranberries and toasted pecans evenly over the vegetables and season with salt; gently toss tomix. Transfer toa servingdishandservewhilehot. 6

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