Description
A delightful autumn-inspired dish featuring roasted Brussels sprouts and butternut squash tossed with maple walnuts and cranberries.
Ingredients
Scale
For the Crust:
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 3 tablespoons olive oil
- 1 cup maple-glazed walnuts
- 1/2 cup dried cranberries
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C).
- Toss the Brussels sprouts and butternut squash with olive oil, and spread evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through. Remove from oven and toss with maple walnuts and cranberries.
Notes
You can customize the seasonings to taste.