Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

This tasty holiday side dish is also gluten-free, vegetarian, and rich in fiber!

Serves: 6

Ingredients

• 3 cups Brussels sprouts
• 5 tbsp. olive oil, divided
• 1½ butternut squash, peeled, seeded and cubed into 1 inch cubes (4 cups uncooked)
• 3 tbsp. maple syrup
• ½ tsp. ground cinnamon
• 2 cups pecan halves, roasted
• 3 tbsp. melted butter
• 1 tsp. salt, divided
• 1 cup dried cranberries
• 2-4 tbsp. maple syrup (optional)

Directions

FOR ROASTED BRUSSELS SPROUTS:

1. Preheat the oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tbsp. of olive oil.
2. Trim the ends of the Brussels sprouts and slice each in half.
3. In a medium bowl, combine halved Brussels sprouts, 2 tbsp. olive oil, and ½ tsp. salt.
4. Toss to combine.
5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven for about 25 minutes. During the last 10 minutes, turn them over for even browning.

FOR ROASTED BUTTERNUT SQUASH:

1. Preheat the oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tbsp. of olive oil.
2. In a medium bowl, combine cubed butternut squash, 1 tbsp. of olive oil, maple syrup, and cinnamon; toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 25 minutes, turning once halfway through baking, until softened.

TOASTED PECANS INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Mix nuts with 3 tbsp. butter and ½ tsp. salt
3. Toast for about 5 minutes, until they get dark in color.
4. NOTE: Pecans burn really fast, so make sure to check the nuts after 5 minutes.

ASSEMBLY INSTRUCTIONS:

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
2. For more sweetness, add 2 tbsp. of maple syrup and toss before serving.