This dish. Is SO tasty. Savoury and sweet, bursting with cinnamony fall flavour, it is also loaded with antioxidants, fiber, and healthy fats. Dig right in.
2 cups Brussel sprouts
2 cups cubed butternut squash
3 tbsp olive oil
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp Himalayan sea salt
1.5 cups unsalted pecans
1 cup dried cranberries
Toss Brussel sprouts and cubed butternut squash with olive oil, salt, maple syrup, and cinnamon.
Spread layer onto foil lined cooking tray.
Roast at 180C or 375F for about 30 minutes or until tender.
In large bowl, combine Brussel sprouts, butternut squash, pecans, and cranberries with 1 tsp olive oil and 1 tsp maple syrup. Bon appetit :)