Maple Roasted Brussel Spouts and Butternut Squash

• Produce

  • 1 lb Butternut squash
  • 1/2 cup Cranberries, dried

• Condiments

  • 4 tbsp Maple syrup, real

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans, whole

• Other

  • 1 pound brussels spouts, ends trimmed, sliced in half

Found on therecipecritic.com

Description

Ingredients

• 1 pound brussels spouts, ends trimmed, sliced in half
• 1 pound butternut squash, peeled, seeded, and cubed
• 3 tablespoons olive oil
• 4 tablespoons real maple syrup, divided
• salt and pepper
• 1 cup whole pecans
• ½ cup dried cranberries

Directions

• Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
• Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
• Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.