How to roast Brussels Sprouts:
- Preheat oven to 400 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Add Brussels sprouts cut sides down onto a parchment paper-lined baking sheet, and roast in the oven at 400 F for about 20-25 minutes.
How to roast Butternut Squash:
- Preheat oven to 400 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Roast for 20-25 minutes, until softened.
Cook pasta:
- While the veggies are roasted in the oven, bring a large pot of water to a boil. Add pasta and cook according to package instructions, usually about 10 or 12 minutes. Drain.
How to toast pecans:
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
Assembly:
- In a large bowl, combine roasted Brussels sprouts, Dynasty Water Chestnuts, roasted butternut squash, cooked and drained pasta, pecans, and cranberries, and mix to combine.
- Combine 3 or 4 tablespoons of balsamic vinegar and 2 tablespoons of olive oil in a small bowl and whisk to emulsify.
- Mix the dressing and bowl ingredients together.
- Serve and enjoy!
