Directions
- 1Preheat oven to 400°F. Lightly grease 2 foil-lined baking sheets with 2 tbsp olive oil.
- 2In a medium bowl, combine cubed butternut squash, 1 tbsp olive oil, 3 tbsp maple syrup, and ½ tsp ground cinnamon. In a separate bowl, mix together 1 lb Brussels sprouts, 1.5 tbsp olive oil, 2 tsp garlic, salt, pepper, and 1-2 tbsp of lemon juice.
- 3Place Brussels sprouts on one baking sheet and the squash on another. Bake for 20-25 minutes until cooked thoroughly.
- 4After cooking, combine vegetables, pecans, cranberries, and 2 tbsp maple syrup in a large bowl.
- 5Enjoy immediately!
Ingredients
- 1 lb Brussels sprouts
- 2 tsp garlic
- 1.5 tbsp olive oil
- 0 salt
- 0 pepper
- 1 tbsp lemon juice
- 2 cups uncooked cubed butternut squash
- 1 tbsp olive oil
- 3 tbsp maple syrup
- 0.5 tsp ground cinnamon
- 0.25 cup toasted pecan halves
- 0.125 cup cranberries
- 2 tbsp maple syrup
Equipment
baking sheetmedium bowlseparate bowllarge bowl
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