Sweet and Spicy Maple Roasted Brussels Sprouts and 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.

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– brussels sprouts – butternut squash – olive oil – pure maple syrup – garlic cloves – cayenne pepper

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Preheat the oven to 400 degrees. Place the Brussels Sprouts and butternut squash on a large baking sheet.

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

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

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

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

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Toss to combine. Drizzle the balsamic vinaigrette over top and serve.

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