Roasted Vegetables, Nuts and Berries

Thank you Tony for this colourful vegetable dish. Ideal on the Christmas table.
Ingredients
Roasted Brussels Sprouts
500 gm Brussels sprouts, ends trimmed and outer leaves removed
3 Tblsp olive oil
salt to taste
Roasted Butternut Squash
1 kg butternut squash,  peeled, seeded and cut into 2.5 cm cubes
2 Tbsp olive oil
3 Tbsp maple syrup
1/2 tsp ground cinnamon
Other Ingredients
200 gm pecan halves
50 gm dried cranberries
3 Tbsp maple syrup, optional
Method
Roast the Brussels sprouts.
Preheat the oven to 200 C., 400 F, Gas Mark 6. Lightly oil a foil lined baking tray. Slice the prepared Brussels sprouts in half. In a bowl toss the Brussels sprouts, 2 Tbsp olive oil and salt to taste, until combined. Place on the baking tray with cut side down. Roast for 20 – 25 minutes. In the last 10 minutes turn them over. They should be evenly browned. Do not let them burn.
Roasted Butternut Squash
Lightly oil another foil lined baking tray. In a bowl combine the butternut squash cubes with 1 Tbsp olive oil, the maple syrup and cinnamon. Toss to combine. Place the butternut squash in a single layer on  baking tray. Bake in the oven for 20 – 25 minutes. Turn after 10 minutes. Bake until soft.
In a large bowl mix together the Brussels sprouts, butternut squash, pecan nuts and cranberries.For more sweetness add the 3 Tbsp maple syrup if required.
Serve on a serving tray to allow the colours to show.
Serves 4 people

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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