Cranberry Pecan Roasted Vegetables
Cranberry Pecan Roasted Vegetables - Roasted butternut squash, brussel sprouts, and red onion make for an easy and gorgeous holiday side dish recipe! These oven roasted fall vegetables are amazingly flavorful with a simple maple cinnamon butter plus dried cranberries and pecans!
- 1 ½ Pounds Brussel Sprouts, Ends Trimmed and Yellow Leaves Removed
- 1 Butternut Squash, Peeled, Seeded, and Cubed
- 1 Large Red onion, Cut Into ½ Inch Chunks
- 4 TBSP Butter, Melted
- 3 TBSP Maple Syrup
- ½ Teaspoon Cinnamon
- ½ Teaspoon Salt
- ½ Cup Pecans
- ½ Cup Dried Cranberries
Preheat oven to 400 degrees. Lightly grease a large baking sheet with olive oil and set aside.
In a small bowl whisk together the melted butter, maple syrup, cinnamon, and salt.
Place the prepared vegetables in an even layer on the baking sheet. Drizzle with the butter mixture and stir or toss to coat.
Bake in preheated oven for 15-20 minutes until lightly brown. Add the cranberries and pecans to the baking sheet with the vegetables. Return to the oven for 5 more minutes.