Loaded Roasted Brussels Sprouts
Lightly seasoned and roasted to perfection this side dish is perfect for any holiday meal.
- Preheat oven to 400°F.
- Brussels Sprouts: In a medium bowl, toss sprouts with 2 tbsp of olive oil, sprinkle with salt. Lightly grease a rimmed baking sheet with 1 tbsp of olive oil. Place sprouts onto baking sheet, cut side down. Roast 20–25 minutes, flipping them over for the last 5–10 minutes of roasting. The cut sides should be golden brown.
- Butternut Squash: Lightly grease a rimmed baking sheet with 1 tbsp of olive oil. In a medium bowl, toss squash with 1 tbsp of olive oil, maple syrup, and cinnamon. Spread out in an even layer on the baking sheet. Roast for 20–25 minutes, flipping once half-way through roasting, until softened.
- Dressing: Heat balsamic vinegar and maple syrup in a small saucepan over medium heat. Stir until slightly reduced.
- In a large bowl, gently toss roasted Brussels sprouts, roasted butternut squash, dressing, pecans, and cranberries.