• The MS Cookbook

Roasted Broccoli with Cranberries and Pecans

This dish uses spaghetti squash. We were amazed when we first discovered this wonderful vegetable. When you cut the squash open after baking it, the texture and shape are just like spaghetti, perfect with pesto or tomato sauce. INGREDIENTS 1 large head of Broccoli

1⁄4 pound of Dried cranberries (more if you like) 2 cups Pecans 2 tbsp Olive oil


1) Cut broccoli into small bite size pieces.

2) Place in metal or glass bowl, sprinkle with a small amount of olive oil

3) Mix until all pieces are covered with small amount of oil

4) Add dried cranberries and pecans, and also mix until covered with oil

5) Put mix into a large roasting pan and bake at 350 degrees for 20-30 minutes, stirring occasionally to get all sides roasted

1 view0 comments

Recent Posts

See All

Baked Root Vegetables

One of our favorite side dishes, we buy root vegetables all year long and often combine them together. The key for this dish is to put a good amount of olive oil on the raw vegetables so they are all

Broccoli with Cashews

Broccoli is such a great vegetable and it cooks up in just a few minutes. It is often used in stir fries and here it’s combined with cashews that get softer as they cook in the oil and chili flakes th

Brussels Sprouts and Yam Casserole

I prepare this casserole in the winter when we want something hearty to eat. The honey and pecans add a sweetness to the casserole that we love. INGREDIENTS 1 lb Brussels Sprouts 2 Yams 3 tbsp