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.