Makes 6 servings

3 cups Brussels sprouts
1 1/2lb butternut squash, peeled and cut into 1 inch cubes
1 cup cranberries, dried
5 tbsp maple syrup
½ tsp ground cinnamon
1 tsp salt
¼ cup olive oil
2 cups pecans, halved

Preheat oven to 400 f. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.

Trim brussels sprout ends and slice in half. In a medium bowl, combine brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss well to combine. Spread mixture evenly across baking sheet, cut side down, and roast in the oven for 20-25 minutes. During the last 5-10 minutes of roasting, flip brussels sprouts over for even browning and slight charring.

Lightly grease a second foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine butternut squash, 1 tablespoon of olive oil, maple syrup, and cinnamon. Mix well. Arrange butternut squash mixture in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

In a large bowl, combine roasted brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix well to combine.

Enjoy with a glass of Elouan Pinot Noir!