2-3 Tbs additional pure maple syrup to drizzle at end (optional)
Instructions
Preheat oven to 400 degrees
In a large bowl combine Brussel sprouts, 2 Tbs olive oil and salt to taste, stir to combine and place on a foil lined and lightly oiled baking sheet. Roast in oven for about 20-25 minutes, shaking the pan 1-2 times for even roasting.
In another bowl combine cubed squash with 1 Tbs olive oil, maple syrup and cinnamon, mix until well coated. Place in a single layer on a foil lined and lightly oiled baking sheet. Bake 20-25 minutes turning once to ensure even baking. Bake until softened.
In a large serving bowl toss roasted Brussel sprouts, roasted squash, pecans and cranberries and mix to combine.
Add additional maple syrup one Tbs at a time for additional/desired sweetness.
Serve warm or at room temperature. Enjoy!
Notes
You can roast Brussel sprouts and Squash at same time.
Recipe by The Gingham Apron at https://www.theginghamapron.com/maple-cinnamon-autumn-thanksgiving-side/