Roasted Brussell Sprouts with Butternut Squash
The Festive Jewels
- Toss the sprouts and cubed butternut squash in olive oil, salt and maple syrup and roast in a preheated oven at 400F for about 20 minutes.
- In a large bowl, combine roasted sprouts, the squash, some cooked cranberries and lightly toasted pecans.
- Add an optional drizzle of maple syrup (to your taste) and toss the ingredients together.
Note: Toast the pecans last minute to keep them crisp.