Name: Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Ingredients: 2 cups Brussels sprouts, halved; 2 cups butternut squash, diced; 1/2 cup walnuts; 1/4 cup dried cranberries; 2 tablespoons olive oil; 2 tablespoons maple syrup; Salt and pepper to taste

Description

A delightful and flavorful fall dish featuring roasted Brussels sprouts, butternut squash, with maple-glazed walnuts and cranberries.

Ingredients

Scale

For the Crust:

2 cups Brussels sprouts, halved
2 cups butternut squash, diced
1/2 cup walnuts
1/4 cup dried cranberries
2 tablespoons olive oil
2 tablespoons maple syrup
Salt and pepper to taste

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Instructions

1. Prepare the Crust:

Preheat the oven to 400°F (200°C).
On a baking sheet, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast for 25 minutes, stirring halfway through.
Meanwhile, in a small skillet over medium heat, toast the walnuts for 2-3 minutes. Add maple syrup and cook for another 2 minutes until caramelized. Remove from heat.
Once the vegetables are roasted, mix them with the maple-glazed walnuts and cranberries. Serve warm.

Notes

You can customize the seasonings to taste.