A delicious roasted vegetable dish combining sweet butternut squash with crispy Brussels sprouts, topped with cranberries, pumpkin seeds, and a maple syrup glaze.
Ingredients
Vegetables
1smallbutternut squash, peeled and cut into ½ inch cubes
1.5poundsBrussels sprouts, trimmed and halved
Olive oil
Kosher salt
Ground black pepper
4tablespoonsmaple syrup (plus more for final drizzle)
0.5cupdried cranberries
0.5cuppumpkin seeds
Instructions
Preheat oven to 450°F (230°C).
Toss butternut squash with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast for 22-25 minutes.
On another sheet, toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Roast for 15-18 minutes.
Drizzle 2 tbsp maple syrup over both pans, toss, and roast for an additional 5-8 minutes until golden and tender.
Let cool slightly, then toss roasted vegetables with cranberries, pumpkin seeds, and an extra drizzle of maple syrup. Serve.
Notes
Use additional sheet pans if needed to avoid overcrowding for even roasting.