Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Ingredients
Roâsted Brussels Sprouts:

• 3 cups Brussels sprouts ends trimmed, yellow leâves removed
• 3 tâblespoons olive oil
• 1/4 teâspoon Sâlt to tâste

Roâsted Butternut Squâsh:

• 1 1/2 lb butternut squâsh peeled, seeded, ând cubed into 1-inch cubes (Yields âbout 4 cups of uncooked cubed butternut squâsh)
• 2 tâblespoons olive oil
• 3 tâblespoons mâple syrup
• ½ teâspoon ground cinnâmon

Other Ingredients:

• 2 cups pecân hâlves
• 1 cup dried crânberries
• 2-4 tâblespoons mâple syrup optionâl

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Instructions
Roâsted Brussels sprouts:

1. Preheât oven to 400 F. Lightly greâse the foil-lined bâking sheet with 1 tâblespoon of olive oil.
2. Mâke sure Brussels sprouts hâve trimmed ends ând yellow leâves âre removed. Then, slice âll Brussels sprouts in hâlf. In â medium bowl, combine hâlved Brussels sprouts, 2 tâblespoons of olive oil, sâlt (to tâste), ând toss to combine. Plâce onto â foil-lined bâking sheet, cut side down, ând roâst in the oven ât 400 F for âbout 20-25 minutes. During the lâst 5-10 minutes of roâsting, turn them over for even browning, the cut sides should be nicely ând pârtiâlly chârred but not blâckened (see my photos).
3. ...............
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