ROASTED BRUSSELS SPROUTS, CINNAMON BUTTERNUT SQUASH, PECANS AND CRANBERRIES
INGREDIENTS
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Roasted Brussels Sprouts:
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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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Roasted Butternut Squash:
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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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