Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

10 Servings

• 3 cups fresh brussels sprouts, end trimmed, yellow leaves removed, and cut in half lengthwise
• 5 tablespoons olive oil, divided
• ¼ teaspoon salt
• 4 cups butternut squash, cut into 1-inch cubes
• 5 tablespoons maple syrup, divided
• ½ teaspoon ground cinnamon
• 2 cups pecan halves
• 1 cup dried cranberries

Preheat oven to 400° F.

Lightly grease two foil-lined baking sheets with 1 tablespoon of olive oil each.

In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, and salt, and toss to combine. Place onto one of the foil-lined baking sheets, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

In a medium bowl, combine butternut squash, 1 tablespoon of olive oil, 3 tablespoons of maple syrup, and cinnamon, and toss to mix. Place in a single layer on the other prepared baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

Reduce oven temperature to 350° F.

Line a baking sheet with parchment paper. Place the pecans on the sheet in a single layer, and toast for about 5 minutes (maybe a bit longer), until they get darker in color. Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Add 2 tablespoons of maple syrup and toss again to coat evenly.

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