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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Ingredients

• Prep Time
• 20 mins
• Cook Time
• 20 mins
• Total Time
• 40 mins
• If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries. It is one of the best holiday side dishes you'll ever try! This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!
• Course: Side Dish
• Cuisine: American
• Servings: 6 servings
• Calories: 508 kcal
• Author: Julia
• Ingredients
• Roasted Brussels Sprouts:
• 3 cups Brussels sprouts ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• 1/4 teaspoon Salt to taste
• Roasted Butternut Squash:
• 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• Other Ingredients:
• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup optional

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