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

Name: Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
Ingredients: 3 cups Brussels sprouts; 2 tablespoons olive oil (for sprouts); Salt, to taste; 1 and 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash); 1-2 tablespoons olive oil (for squash); 3 tablespoons maple syrup; 1/2 teaspoon ground cinnamon (or pumpkin pie spice works nicely too); 1 cup cranberries; 2 cups pecan halves; 2-4 tablespoons maple syrup (optional, add at the end if additional sweetness is desired)

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INGREDIENTS

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3 cups Brussels sprouts

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2 tablespoons olive oil (for sprouts)

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Salt, to taste

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1 and 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

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1-2 tablespoons olive oil (for squash)

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3 tablespoons maple syrup

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1/2 teaspoon ground cinnamon (or pumpkin pie spice works nicely too)

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1 cup cranberries

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2 cups pecan halves

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2-4 tablespoons maple syrup (optional, add at the end if additional sweetness is desired)

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