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
½ tsp ground cinnamon
2 cups pecan halves
1 cup dried cranberries
Preheat oven to 400 F. Toss Brussels sprouts with 2 Tbsp olive oil and salt to taste and spread on a lightly greased baking sheet. Roast at 400 F for 20-25 minutes. Stir once to allow all sides to brown.
Toss cubed squash with 2 Tbsp olive oil, 3 Tbsp maple syrup, and cinnamon. Place on a lightly greased, foil lined baking sheet. Bake for 20-25 minutes, or until soft. Turn once during the baking.
In a large bowl, combine the roasted sprouts and squash with the cranberries, pecans, and 2-4 Tbsp maple syrup.
**Note: The baking sheets can be placed in the oven at the same time for faster preparation.