Holiday Recipe: Maple Cinnamon Brussel Sprouts & Butternut Squash

Maple Cinnamon Brussel Sprouts & Butternut Squash

Ingredients:

12 oz (approx. 4 cups) Brussel sprouts halved

1/2 (approx. 2 lbs.) Butternut squash peeled, quartered, and seeds removed

3/4 cup whole fresh cranberries

1/2 cup Pecans (halved or crushed)

4 tbs olive oil

1 tsp salt

2 tbs maple syrup

2 tsp cinnamon

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. On a baking sheet, drizzle 2 tbs olive oil and the salt. Toss the Brussel sprouts in this mixture and set to one side of the pan.

3. In a mixing bowl, place cubed butternut squash. Drizzle and toss in 2 tbs olive oil, maple syrup, and cinnamon. Place on other half of the baking sheet next to the brussel sprouts. Roast in oven for 20-25 minutes.

4. Mix the Brussel sprouts, butternut squash, and cranberries together and place in a serving dish. Sprinkle pecans on top and serve!