Ingredients
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1 (12 oz) pkg Brussels sprouts
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1 (12 oz) pkg cut butternut squash
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1 tbsp olive oil
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1 tsp garlic powder
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1 tbsp balsamic vinegar
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2 tbsp honey
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1/2 cup pecans
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1/4 cup dried cranberries
Steps
1
Preheat oven to 425F. Cut the Brussels sprouts in half and place in a single layer with the butternut squash on a large rimmed sheet tray.
2
Mix together the olive oil, garlic powder, balsamic vinegar and honey. Drizzle over top of the sprouts and squash and gently toss until coated. Season with salt and pepper.
3
Bake for 20 minutes. Remove from oven and add the pecans and cranberries to the pan. Toss, then place back in the oven for an additional 5 mins or until vegetables are tender.
