Maple Roated Brussels with Butternut Squash

Roasted Brussels Sprouts and Butternut Squash tossed in a sweet and spicy sauce then mixed with cranberries, pecans, bacon, and goat cheese with a balsamic drizzle on top.

– Brussels sprouts – Butternut squash – Olive oil – Maple syrup – Cayenne pepper – Cinnamon – Bacon

ingredients

Place the Brussels Sprouts and butternut squash on a large baking sheet.

1

In a small bowl combine the olive oil, maple syrup, garlic, cayenne pepper, and cinnamon.

2

Pour the olive oil mixture over the vegetables and toss to coat. Sprinkle with salt and pepper.

3

Bake for 15 minutes then remove from the oven, toss, return to the oven, and bake for an additional 15 minutes.

4

Remove from oven and pour the vegetables into a serving bowl. Add in the bacon, cranberries, pecans, and goat cheese. Toss to combine.

5

Drizzle the balsamic vinaigrette over the top and serve.

6

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