Roasting vegetables is my absolute new favorite thing. It’s just so easy. Easy AND delicious: such a winning combination. The ingredients of roasted butternut squash, brussels sprouts, craisens and red onion recipe may seem simple or even plain, but they all work together to create something AMAZING. I paired these veggies with a pretzel crusted sriracha maple boneless wing and it was too good not to share the recipes with you.
1 lb brussels sprouts, trimmed, halved
1 lb butternut squash, chopped into ½” cubes
1 red onion, cut in half, and each half cut into 6 chunks
1½ tablespoons olive oil
2 tablespoon maple syrup
2 tablespoon brown sugar
½ cup craisens
¼ teaspoon salt and pepper
Preheat the oven to 400 degrees.
Coat a baking sheet with oil and put the vegetables on the pan. Top them with the other ingredients ( olive oil, maple syrup, brown sugar, salt, pepper ), and toss to coat.
Roast for 18 minutes. Flip the vegetables over and give them a good stir around the pan.
Roast for another 18 minutes, or until the butternut squash is tender. Add craisens before serving.
1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1 teaspoon salt and pepper
1/2 cup sriracha
1/2 cup maple syrup
1 and 1/2 cups finely crushed Rold Gold Pretzel
nonstick spray like PAM
Preheat oven to 400°F (204°C). Coat baking sheet heavily with nonstick spray.
Cut chicken breast into 1-1.5 inch pieces.
Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off any excess. Place the chicken bites on the prepared baking sheet.
Bake for 15 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 15 minutes more. Combine sriracha and maple syrup and top wings with the combination.