A delicious roasted vegetable dish combining sweet butternut squash with crispy Brussels sprouts, topped with cranberries, pumpkin seeds, and a drizzle of maple syrup.
Ingredients
Vegetables
1smallbutternut squash, peeled and cut into ½ inch cubes
1.5poundsBrussels sprouts, trimmed and halved
to tasteOlive oil
½teaspoonKosher salt
to tasteGround black pepper
4tablespoonsmaple syrup (plus more for final drizzle)
½cupdried cranberries
½cuppumpkin seeds
Instructions
Preheat oven to 450°F (230°C). Toss butternut squash with 2 tbsp olive oil, salt, and pepper. Roast on a sheet pan for 22-25 minutes.
On another sheet, toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Roast for 15-18 minutes.
Remove from oven, drizzle 2 tbsp maple syrup over both pans, toss, and roast for an additional 5-8 minutes until golden and tender.
Let vegetables cool slightly, then toss with cranberries, pumpkin seeds, and a final drizzle of maple syrup. Serve warm.
Notes
Use additional sheet pans if needed to avoid overcrowding for even roasting.