10/14/2025
We eat REAL food at Weight Loss Centers of Louisville, like this delicious recipe below!
Roasted Brussels Sprouts Salad with Honey Butternut Squash, Pumpkin Seeds, and Cranberries
Ingredients:
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
Pam spray
Salt to taste
Roasted Butternut Squash:
1½ Ib butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
1 tablespoon ghee
2 tablespoons raw honey
½ teaspoon ground cinnamon
Other Ingredients:
½ cups unsalted pumpkin seeds
1 cup dried cranberries
Instructions
Roasted Brussels sprouts:
1. Preheat oven to 400 F. Lightly spray Pam on a the foil-lined baking sheet.
2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 1 tablespoon of ghee, salt (to taste), and toss to combine. 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, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
1. Preheat oven to 400 F. Lightly spray Pam on the foil-lined baking sheet.
2. In a medium bowl, combine cubed butternut squash (peeled and seeded), raw honey, and cinnamon, and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven - that's what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.
