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

Name: Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
Yield: 6
Ingredients: Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!; 3 cups Brussels sprouts, ends trimmed, yellow leaves removed; 3 tablespoons olive oil; 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); 2 tablespoons olive oil; 3 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 2 cups pecan halves; 1 cup dried cranberries; 2-4 tablespoons maple syrup (optional)

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries was pinched from <a href="http://juliasalbum.com/2015/10/roasted-brussels-sprouts-cinnamon-butternut-squash-pecans-and-cranberries/" target="_blank">juliasalbum.com.</a>

INGREDIENTS

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Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

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3 cups Brussels sprouts, ends trimmed, yellow leaves removed

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3 tablespoons olive oil

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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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2 tablespoons olive oil

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3 tablespoons maple syrup

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1/2 teaspoon ground cinnamon

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2 cups pecan halves

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1 cup dried cranberries

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2-4 tablespoons maple syrup (optional)

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