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As we celebrate differently this year, I wanted to share my favourite holiday appetizer with #buybc ingredients.
3 cups Brussels sprouts ends trimmed; yellow leaves removed
3 tablespoons olive oil
1/4 teaspoon Salt to taste
1 1/2 lb butternut squash peeled, seeded, and cubed into
1-inch
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. In another bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, and add pecans- be careful they burn quickly! Finish by combining all the Brussel sprouts, squash, pecans and cranberries in a bowl- add maple syrup to taste!