Roasted Maple Butternut Squash and Brussels Sprouts
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
- Preheat oven to 424 degrees F. Line baking sheet with parchment paper, set aside.
- In a medium bowl, toss together butternut squash, brussels sprouts, pecans, cinnamon, brown sugar, maple syrup, olive oil, rosemary, and salt.
- Arrange mixture evenly spread out on prepared baking sheet.
- Bake for 25 mins. Turn them over once half way through baking time and add dried cranberries evenly across the top of the veggies.
- Serve immediately.
Notes
*You can substitute honey for maple syrup. Add more if you prefer it sweeter.