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.

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


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


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


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


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


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


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


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