Maple Butternut Squash and Brussel Sprouts

Sweet, crispy, fall comfort food

Ingredients

1 butternut squash, cut into cubes

1lb Brussel sprouts, halved

8 slices of bacon

4oz Walnuts or Pecans

3oz Cranberries

Olive oil

Salt & Pepper

4 tablespoon Maple Syrup

Preheat to 425°F

Toss the squash and sprouts with 11/2 tablespoons of oil

Roast for 20 minutes

Cook the bacon half way

Toss walnuts and cranberries with 1 tablespoon of maple syrup

After 20 minutes remove the veggies from the oven and sprinkle with the bacon over them

Drizzle 3 tablespoons of maple syrup and gently stir to evenly coat everything

Cook for another 8 minutes

Add the walnut and cranberry mixture and cook for another 5 minutes