Roasted Brussels Sprouts and Cinnamon Butternut Squash



Preheat oven to 400 degrees.  Place parchment paper on 2 different baking sheets.  In a medium bowl, combine Brussels sprouts and 2T of olive oil and toss to combine.  Place onto one of the baking sheets in a single layer.

In a medium bowl, combine the butternut squash, 1T of olive oil, and 3T of Balsamic Vinegar and toss to mix.  Place onto the 2nd baking sheet in a single layer.

Place both baking sheets in the oven (preferably on the same rack, but different will work too) and bake for 20-25 minutes, flipping Brussels sprouts and squash halfway through.

Preheat oven to 325 degrees.  Place pecans in a shallow bowl and mix with remaining 2T balsamic vinegar and let sit for about 10 minutes.  Line a baking sheet with parchment paper and toast pecans about 8-10 minutes.  Make sure to check them as they can burn quickly.  These can be made 2 days in advance and refrigerated.

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, cranberries, and mix to combine.  Add salt to taste.  For added flavor, I like to drizzle with a touch more Cinnamon Pear Balsamic before serving.

Makes 6-8 servings