Roasted Maple Brussels Sprouts & Butternut Squash with Walnuts, Pepitas, and Cranberries 🍂⁣

Can you think of a side dish that speaks autumn more than this?! Fan of Brussels sprouts or not, slicing them thin and roasting them with olive oil and a swig maple syrup gets rid of all the bitterness that turns most people away. Don’t knock it until you try it!!

Ingredients:

• 3 cups Brussels sprouts, ends trimmed

• 3 cups butternut squash, peeled, seeded and cubed (1’)

• 3 tbsp olive oil

• 3 tbsp maple syrup

• ½ tsp sea salt

• ½ tsp Rosemary

• ¼ tsp cinnamon

• ¼ tsp nutmeg

• ¼ cup walnuts (or pecans)

• ¼ cup dried cranberries

• 2 tbsp pepitas

• Optional: balsamic glaze

Directions:

1. Preheat oven to 425

2. Prepare Brussels sprouts by cutting off the ends and slicing into quarters (length wise). The thinner you cut the less bitter the sprouts will be after roasting. Transfer onto a greased (with olive oil) baking sheet

3. Drizzle olive oil, rosemary, and salt on top of Brussels sprouts

4. Prepare butternut squash by peeling and seeding. Cut into 1’ cubes and transfer to a medium bowl. (*I had pre-roasted squash left over from my lasagna recipe. So I cut into cubes and set aside for later)

5. Add cinnamon, nutmeg, and 1 tbsp of maple syrup onto butternut squash and toss. Transfer to the baking sheet

6. Roast Brussels sprouts and butternut squash for 20-25 minutes, flipping half way. Add walnuts in the last 10 minutes to toast. (*if you have pre-roasted squash, toss in a bowl with above ingredients and add to baking sheet in the last 7-10 minutes to heat up)

7. Transfer sprouts and squash back to the medium bowl and add in dried cranberries, pepitas, 1-2 tbsp of maple syrup, salt to taste, and a drizzle of balsamic glaze

Enjoy!!