Roasted Harvest Brussels Sprouts
3 cups Brussels Sprouts (ends trimmed, cut in half)
2 cups Butternut Squash (peeled, seeded, and cubed into 1-inch cubes)
4 tbsp Wild Mushroom & Sage Olive Oil
1 tbsp Gravenstein Apple White Balsamic
1/4 tsp Salt (to taste)
1 ½ cup Fresh Whole Cranberries
2 tbsp Maple Syrup
1 cup Pecans (chopped)
Preheat the oven to 450°F. Place the butternut squash cubes and brussels sprouts in a large bowl. Drizzle with 2 tablespoons of Wild Mushroom and Sage Olive Oil. Toss ingredients to distribute the oil evenly. Sprinkle with kosher salt. Transfer to a baking sheet.
Spread the vegetables out evenly onto the baking sheet with the brussels sprouts cut side down.
Roast the vegetables for 25 minutes until they are golden and caramelized.
Add the whole cranberries to the baking sheet and roast for an additional 8-10 minutes. Take out of oven and set aside.
In a small bowl whisk the remaining olive oil, maple syrup, and Gravenstein Apple White Balsamic. Set aside.
Transfer the roasted vegetables to a large serving bowl. Toss in the chopped pecans. Drizzle the dressing over the roasted vegetables until they are coated.
Serve and Enjoy!