Roasted Brussels Sprouts and Cinnamon Butternut Squash

Ingredients

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

Other Ingredients:

• 2 cups pecan halves

• 1 cup dried cranberries

• 2-4 Tbsps maple syrup

Directions for Brussels Sprouts:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

2. Trim ends of Brussels sprouts and remove any yellow leaves. Slice all Brussels sprouts in half.

3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

4. Place