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Roasted Maple Butternut Squash and Brussels Sprouts
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Roasted Maple Butternut Squash and Brussels Sprouts
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 1 ½ pounds butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 3-4 cups)
  • 1 pound brussels sprouts, ends trimmed and halved
  • ½ cup pecans, chopped
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • ⅓ cup cranberries, dried
Instructions

  1. Preheat oven to 424 degrees F. Line baking sheet with parchment paper, set aside.

  2. In a medium bowl, toss together butternut squash, brussels sprouts, pecans, cinnamon, brown sugar, maple syrup, olive oil, rosemary, and salt.

  3. Arrange mixture evenly spread out on prepared baking sheet.

  4. Bake for 25 mins. Turn them over once half way through baking time and add dried cranberries evenly across the top of the veggies.

  5. Serve immediately.

Recipe Notes

*You can substitute honey for maple syrup. Add more if you prefer it sweeter.