Roasted Brussels Sprouts:
1 lb Brussels sprouts ends trimmed, yellow leaves removed
3 Tbsps olive oil
¼ tsp Salt to taste
Roasted Butternut Squash:
1 butternut squash: peeled, seeded, and cubed into 1-inch cubes
2 Tbsps olive oil
3 Tbsps maple syrup
½ tsp ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 Tbsps maple syrup
Directions for Brussels Sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Trim ends of Brussels sprouts and remove any yellow leaves. Slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.