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Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pecans

By on November 24, 2015

Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pecans 3 cups Brussels Sprouts 1 ½ pound butternut squash, peeled, seeded, and cut into 1-inch chunks 5 Tbsp olive oil, divided Sea salt, to taste 7 Tbsp maple syrup, divided