Maple Roasted Brussel Spouts and Butternut Squash

Name: Maple Roasted Brussel Spouts and Butternut Squash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound brussels spouts (ends trimmed, sliced in half); 1 pound butternut squash (peeled, seeded, and cubed); 3 tablespoons olive oil; 4 tablespoons real maple syrup, (divided); salt and pepper, (to taste); 1 cup whole pecans; 1/2 cup dried cranberries

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 6

maple roasted vegetables

Maple Roasted Brussel Spouts and Butternut Squash

Ingredients

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1 pound brussels spouts (ends trimmed, sliced in half)1 pound butternut squash (peeled, seeded, and cubed)3 tablespoons olive oil4 tablespoons real maple syrup, (divided)salt and pepper, (to taste)1 cup whole pecans1/2 cup dried cranberries

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Instructions

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Step 1

Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.

Step 2

In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.

Step 3

Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.

Step 4

Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

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