Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut

Name: Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut
Yield: 8
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; 1/4 cup maple syrup; 2 tablespoons apple cider vinegar; 1 teaspoon McCormick ground cinnamon; 1/4 teaspoon McCormick ground nutmeg; 1/2 teaspoon salt; 1 cup fresh cranberries; 1/2 cup pecans

Slow Cooker Brussels Sprouts with Cranberries, Pecans and Butternut was pinched from <a href="http://sweetpeasandsaffron.com/2016/11/slow-cooker-brussels-sprouts-with-cranberries-pecans-and-butternut.html" target="_blank">sweetpeasandsaffron.com.</a>

INGREDIENTS

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4 cups Brussels sprouts, halved (14 oz/400 g)

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4 cups butternut squash, cut into 1 inch cubes (21 oz/600 g)

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1 red onion, cut into large chunks

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1/4 cup maple syrup

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2 tablespoons apple cider vinegar

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1 teaspoon McCormick ground cinnamon

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1/4 teaspoon McCormick ground nutmeg

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1/2 teaspoon salt

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1 cup fresh cranberries

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1/2 cup pecans

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