Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 cups Brussels sprouts
  • 4 cups Butternut squash
  • 1 cup Cranberries, fresh
  • 1 Red onion

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Mccormick cinnamon, Ground
  • 1/4 tsp Mccormick nutmeg, Ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/2 cup Pecans

Found on sweetpeasandsaffron.com

Ingredients

• 4 cups Brussels sprouts, halved (14 oz/400 g)
• 4 cups butternut squash, cut into 1 inch cubes (21 oz/600 g)
• 1 red onion, cut into large chunks
• ¼ cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon McCormick ground cinnamon
• ¼ teaspoon McCormick ground nutmeg
• ½ teaspoon salt
• 1 cup fresh cranberries
• ½ cup pecans

Directions

• Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker.
• Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy.
• Add fresh cranberries and cook for 5 additional minutes.
• In a small pot, stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Bring to a boil, reduce heat and simmer, stirring frequently for 5 minutes. Sauce will reduce and become thickened. Pour over the veggies and toss.
• Sprinkle with pecans and serve.
• Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside.
• Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil.
• Spread over the sheet pans evenly.
• Roast for 15 minutes, flip the veggies, and roast for 10 more minutes.
• Add the cranberries, and return to the oven for 5 additional minutes.
• Sprinkle with pecans and serve.