Your next holiday (or special occasion) vegetable dish! Especially great during the fall season!

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Roasted Brussels Sprouts: 

• 3 cups Brussels Sprouts 
• 1⁄4 tsp salt 
• 3 Tbsp olive oil

Roasted Butternut Squash: 

• 1-1⁄2 lb butternut squash, peeled, seeded and cuti nto 1" cubes
• 2 Tbsp olive oil  
• 3 Tbsp maple syrup  
• 1⁄2 tsp ground cinnamon

Other Ingredients: 

• 2 cups pecan halves 
• 2-4 Tbsp maple syrup 
• 1 cup dried cranberries

How to Roast Brussels Sprouts: 

1. Preheat oven to 400°. 
2. Lightly grease a foil-lined baking sheet with 1 Tbsp olive oil. 
3. Trim ends of sprouts and remove yellow or damaged leaves. Slice sprouts in half. 
4. In a medium bowl, combine the sprouts, 2 Tbsp olive oil and salt to taste. Toss to coat. 
5. Place sprouts on prepared baking sheet, cut side down and roast at 400° for 20-25 minutes. 
6. During last 5 minutes, turn the sprouts over for even browning.

How to Roast Butternut Squash: 

1. Preheat oven to 400°. 
2. Lightly grease a foil-lined baking sheet with 1 Tbsp olive oil. 
3. In a medium bowl, combine the cubed butternut squash, 1 Tbsp olive oil, maple syrup and cinnamon. Toss to coat. 
4. Place squash in a single layer on baking sheet. Bake for 20- 25 minutes, turning once half-way through baking, until softened.

How To Toast Pecans: 

1. Preheat oven to 350° 
2. Place pecans on a parchment lined baking sheet. Roast for 5 minutes. Watch closely as pecans burn quickly.

Assembly:

1. In a large serving dish, combine roasted Brussels sprouts, roasted butternut squash, pecans and cranberries and toss to mix. 
2. Add additional maple syrup if desired. 
3. Drizzle syrup and toss to coat. 
4. Warm dish, if necessary, in oven set at 300°.