Roasted Butternut Squash and Brussels Sprouts Medley
Cinnamon Roasted Butternut Squash and Brussels Sprouts Medley is a delicious blend of savory butternut squash and Brussels sprouts with bursts of cranberry sweetness! Walnuts add texture and even more flavor!
Cook for 2-4 minutes, stirring frequently, until the syrup thickens and coats the walnuts. Remove to a plate to cool
When the vegetables are done roasting, mix in the cranberries and top with the walnuts.
Top with crumbles goat cheese, if desired.
Tips and Techniques
To save time, look for already prepped Brussels sprouts and butternut squash cubes in the produce section of your grocery store.
For best results, use fresh butternut squash and Brussels sprouts.
Can fresh cranberries be used instead of dried? Yes! Use 1 Cup and roast them with the butternut squash and Brussels. Because fresh cranberries are not as sweet, you may want to stir in an extra Tablespoon of maple syrup after they are done cooking.
Store leftovers in an air-tight container in the refrigerator and use within 3-4 days.