Roasted Autumn Vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Approx. 30 Brussel Sprouts
3 tbs Olive Oil
To taste Salt
1 Butternut squash
3 tbs Maple Syrup
2 tsp Cinnamon
½ C Dried Cranberries
½ C Chopped Pecans
Preheat oven to 400ºF
Line a large (or two small) baking tray with aluminium foil. Drizzle 1 tbs of olive oil onto foil and spread evenly.
Wash and remove any yellow leaves, and trim bottom from brussel sprouts. Cut brussel sprouts in half and add to a medium sized bowl. Add 1 tbs of olive oil and salt to bowl, and toss brussel sprouts until evenly coated. Place coated brussel sprouts (cut side down) onto foil lined tray.
Peel your butternut squash (I used a regular vegetable peeler and it worked great!). Cut squash in half lengthwise, and remove seeds with a spoon. Cut the butternut squash into 1” cubes and add to the bowl (I used the same one my brussel sprouts were in… because, less dishes!).
Add 1 tbs of olive oil, 1 tbs maple syrup, and 2 tsp of cinnamon to the squash, and toss until evenly coated. Place on foiled baking tray.
Put the brussel sprouts and squash in the oven (middle rack), and bake for 20 minutes. After 20 minutes, flip the veggies, and bake for another 7-10 minutes.
Remove from oven and let cool for 10 minutes. In a large bowl, mix roasted brussel sprouts, roasted squash, dried cranberries, and chopped pecans. For a sweeter taste, add 1-2 tbs of Maple Syrup.