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Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Yield: 6 servings

Ingredients:

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts
• 3 tablespoons olive oil
• Salt, and pepper
• Other Options:
  • 1 small scallion, minced
  • 2 garlic cloves, minced
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon cayenne pepper

Roasted Butternut Squash:

• 1½ pound butternut squash
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup (optional)

Directions:

Roasted Brussels Sprouts

1. Preheat oven to 425° F.
2. Grease foil-lined baking sheet with olive oil.
3. Wash and remove ends and yellow leaves and slice Brussels sprouts in half.
4. Combine halved Brussels sprouts 2 tablespoons of olive oil, salt, and toss to combine.
5. Place on baking sheet, cut side down, and roast about 20-25 minutes.
6. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred.

Roasted Butternut Squash

1. Grease another the foil-lined baking sheet with olive oil.
2. Wash, peel, seed, and cut butternut squash into 1-inch cubes.
3. Combine cubed butternut squash, olive oil, maple syrup, and cinnamon.
4. Bake for 20-25 minutes, turning once half-way through baking, until softened.
5. Roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time.

Serving

1. Combine Brussels sprouts, butternut squash, pecans, and cranberries. Add 2 or 4 tablespoons of maple syrup.