Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb Butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp pure maple syrup
  • 1 tbsp melted unsalted butter
  • 1/4 tsp cinnamon
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup dried cranberries
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, toss the halved Brussels sprouts and cubed butternut squash with olive oil, salt, and pepper until lightly coated.
  3. Spread the vegetables in a single layer on a parchment-lined baking sheet, ensuring they are not overcrowded to allow for proper roasting.
  4. Roast for 20–25 minutes, tossing the vegetables halfway through, until the sprouts are mahogany-colored and the squash is tender.
  5. While vegetables roast, whisk together the maple syrup, melted butter, and cinnamon in a small bowl.
  6. Remove vegetables from the oven and immediately drizzle the maple glaze over them, tossing gently to coat.
  7. Fold in the pumpkin seeds and dried cranberries, then finish with a squeeze of fresh lemon juice.