Winter Vegetable Medley with Brussel Sprouts, Butternut Squash and Broccoli

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1 package Brussel sprouts, halved and cleaned

1 package butternut squash cut into pieces (or cut your own to make about 3 cups)

2 cups broccoli

½ cup pecans

½ cup dried cranberries

Salt and pepper to taste

2 tablespoons olive oil, divided

2 tablespoons maple syrup

½ tsp cinnamon



Mix Brussel sprouts with 1 tablespoon of olive oil, then salt and pepper to taste.  In another bowl, mix butternut squash, remaining oil, maple syrup and cinnamon.  On a parchment lined baking sheet, bake both vegetables separately for 25 minutes at 400 degrees. 

With 10 minutes left, add broccoli and nuts to the pan and turn Brussel spouts over then return to oven.     You want your Brussel sprouts to be brown, but not burned on their bottom side.  When finished cooking, remove from heat and combine all ingredients in a bowl with dried cranberries.

Serve Warm

Mix Brussel sprouts with 1 tablespoon of olive oil, then salt and pepper to taste.  In another bowl, mix butternut squash, remaining oil, maple syrup and cinnamon.  On a parchment lined baking sheet, bake both vegetables separately for 25 minutes at 400 degrees. 

With 10 minutes left, add broccoli and nuts to the pan and turn Brussel spouts over then return to oven.     You want your Brussel sprouts to be brown, but not burned on their bottom side.  When finished cooking, remove from heat and combine all ingredients in a bowl with dried cranberries.  Serve warm.

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