Ingredients
1lbbrussels spouts,ends trimmed, sliced in half
1lbbutternut squash,peeled, seeded, and cubed
3tbspolive oil
4tbspreal maple syrup,divided
salt and pepper
1cupwhole pecans
½cupcranberries,dried
Preparation
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil.
Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
