Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
- 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.