Tuesday, December 22, 2020

During the holidays my community office will be closed from Wednesday December 23rd and will re open on Monday January 11th. We will have new office hours beginning January, and will be open Monday to Friday 9am-4pm. 

If you need assistance with Government Agencies please call 1-800-663-7867. 

 As we celebrate differently this year, I wanted to share my favourite holiday appetizer with #buybc ingredients.

 Roasted Brussels Sprouts & Squash with Cinnamon, Pecans and Cranberries

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!