Ingredients
- 1 small butternut squash peeled and cut into 1/2 inch cubes
- 2 tablespoons olive oil divided, plus more as needed
- 1 teaspoon kosher salt divided
- ground black pepper to taste
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 4 tablespoons maple syrup plus more for drizzling
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
Instructions
- Preheat your oven to 450 degrees Fahrenheit, ensuring it's hot and ready for roasting.
- Toss the butternut squash cubes with half of the olive oil, half of the kosher salt, and black pepper on a large sheet pan. Spread them out to avoid crowding.
- On a separate sheet pan, mix the Brussels sprouts with remaining olive oil, salt, and black pepper. Arrange them cut-side down for even roasting.
- Roast the brussels sprouts for 15-18 minutes and the butternut squash for 22-25 minutes, or until they start to turn golden.
- Drizzle maple syrup over the vegetables and toss to coat. Return them to the oven for 5-8 minutes, watching carefully to prevent burning.
- Combine the roasted vegetables, dried cranberries, and pumpkin seeds in a large bowl. Add an extra drizzle of maple syrup, toss, and serve.
