Ingredients
3 cups Brussels sprouts
3 tablespoons olive oil
1 dash salt
1 bag butternut squash
2 tablespoons olive oil
3 tablespoons maple syrup
1 teaspoon cinnamon
2 cups pecan pieces
1 cup dried cranberries
3 tablespoons maple syrup
Preparation
Toss sprouts in oil and salt. Place in foil lined baking sheet, cut side down, and roast 400o for 15 min. Turn sprouts over and roast for 10 more minutes. Toss butternut squash in its ingredients and roast 400o for 20-25 minutes, til soft.Combine all ingredients and toss in a boll and serve.
