- 3C Brussels sprouts, trimmed and halved
- 4C Butternut squash, cubed (I buy it cubed and uncooked in the refrigerator section)
- 3T The Olive Grove’s Blood Orange Olive Oil, divided
- 5T The Olive Grove’s Cinnamon Pear Balsamic Vinegar, divided
- 2C Pecan halves
- 1C Dried cranberries
- Salt to taste
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