Preheat the oven to 400°F/204°C.
Line a baking sheet with parchment paper and grease with 2 tablespoon (30 ml) of olive oil. Trim the ends of the Brussel sprouts and remove the outer leaves. Slice in half from top to bottom. Toss the sprouts with 2 tablespoons (30 ml) of olive oil and salt to taste. Place the sprouts cut side down, and roast for about 20-25 minutes until tender, turning once after 15 minutes.
Prepare the butternut squash and set aside. In a medium bowl add 2 tablespoons (30 ml) of olive oil, pumpkin pie spice and maple syrup. Add the butternut squash and toss till lightly coated. Spread the squash in a single layer on a parchment lined baking pan and roast for 20-25 minutes until tender, turning once after 15 minutes.
In a large bowl, combine the Brussel sprouts and butternut squash. Add the pecans or nuts of choice and the Craisins or dried cranberries. Toss very gently to mix. Arrange on a platter and drizzle with a few tablespoons of additional maple syrup.
Preheat the oven to 400°F/204°C.
Line a baking sheet with parchment paper and grease with 2 tablespoon (30 ml) of olive oil. Trim the ends of the Brussel sprouts and remove the outer leaves. Slice in half from top to bottom. Toss the sprouts with 2 tablespoons (30 ml) of olive oil and salt to taste. Place the sprouts cut side down, and roast for about 20-25 minutes until tender, turning once after 15 minutes.
Prepare the butternut squash and set aside. In a medium bowl add 2 tablespoons (30 ml) of olive oil, pumpkin pie spice and maple syrup. Add the butternut squash and toss till lightly coated. Spread the squash in a single layer on a parchment lined baking pan and roast for 20-25 minutes until tender, turning once after 15 minutes.
In a large bowl, combine the Brussel sprouts and butternut squash. Add the pecans or nuts of choice and the Craisins or dried cranberries. Toss very gently to mix. Arrange on a platter and drizzle with a few tablespoons of additional maple syrup.
