| Roasted Brussels Sprouts: | 1/2 Teaspoon Cinnamon |
| 3 Cups Brussels Sprouts, Ends Trimmed | 4 Cups Butternut Squash, Cut into 1-inch Cubes |
| 3 Tablespoons Olive Oil | 1 Cup Pecan Halves, Toasted |
| Salt To Taste | - Or 1/2 Cup Pumpkin Seeds, Toasted |
| Maple Cinnamon Butternut Squash: | 1 Cup Dried Cranberries |
| 2 Tablespoons Olive Oil | 2 to 4 Tablespoons Maple Syrup, Optional |
| 3 Tablespoons Maple Syrup |
Toast pecans or pumkin seeds in a 350 degree oven. Set aside.
Increase oven temperature to 400 degrees.
Slice Brussels sprouts in half. In a medium bowl, toss with olive oil and salt. Place sprouts, cut side down, on a foil-lined baking sheet.
In a small bowl, combine olive oil, maple syrup, and cinnamon. Toss with butternut squash in a medium bowl. Transfer to a foil-lined baking sheet. Alternatively, substitute sweet potatoes for butternut squash.
Roast Brussels sprouts and butternut squash in oven for 20 to 25 minutes until tender. Toss butternut squash half way through cooking time.
In a large bowl combine pecans or pumpkin seeds, Brussels sprouts, butternut squash and cranberries and toss to combine. Optional, add extra maple syrup to the desired sweetness.
2020 Revised Recipe - April Ferre - from www.juliasalbum.com
