Ingredients
- 1 lb. brussels sprouts
- 4 cups cubed butternut squash
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- 1 tsp garlic syrup
- ½ tsp cayenne pepper
- ½ cup toasted pecan halves, chopped
- Dried cranberries (optional)
- Blue cheese or feta crumbles (optional)
Instructions
- Preheat oven to 425° F. line a large baking sheet with parchment paper.
- Mix the olive oil, maple syrup, garlic powder & cayenne pepper in a bowl until well combined. Toss the sprouts and squash in the mixture until evenly coated.
- Roast the vegetables for about 25 minutes until the brussels sprouts are a light golden brown and squash is tender.
- Transfer vegetables to a serving bowl and fold in pecans and cranberries if desired. Garnish with blue cheese or feta cheese.
