Roasted brussels sprouts salad

*Editor’s note: This information was published in the November 2022 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*

By CHM staff member Atanya Photikam

Thanksgiving is a time of blessings, family, friends, and, of course, food. Here’s a healthy recipe to wow everyone with this Thanksgiving.



  • 3 cups of halved brussels sprouts
  • 3 tbsp olive oil
  • Salt to taste
  • 1 ½ lb butternut squash peeled, seeded, and cubed
  • 2 tsp olive oil
  • 3 tbsp maple syrup
  • ½ tsp cinnamon
  • ½ cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tbsp maple syrup (optional)



  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tbsp of olive oil.
  2. In a medium bowl, combine halved brussels sprouts, 2 tbsp of olive oil, salt (to taste), and toss to combine.
  3. In separate bowl, combine cubed butternut squash (peeled and seeded), 1 tbsp of olive oil, maple syrup, and cinnamon. Toss to mix.
  4. Place brussels sprouts and butternut squash in a single layer on separate foil-lined baking sheets. Bake both for 20-25 minutes, turning once half-way.
  5. Combine and mix roasted brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries.
  6. You can add 2 to 4 tbsp of maple syrup for optional sweetness.




Do you have a favorite healthy recipe? We’d like to share it! CHM members can submit their recipes to for consideration in future magazines.

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