If there was ever a side dish that captured the essence of autumn, this easy, make-ahead roasted vegetable dish is it. I came across this recipe from Julia’s Album years ago on Pinterest, and it has become a favorite of mine to make in the fall. At last year’s Friendsgiving, I served this autumn vegetable medley and it was devoured. The dish is easily adaptable to your size of group and the combination of nutty & sweet is sure to appeal!

Ingredients

• 3 cups Brussels Sprouts, ends trimmed & halved
• 1 1/2 lb or 4 cups Butternut Squash, cubed
• 2 cups Pecan halves
• 1 1/2 cups Dried Cranberries
• 4 tbsp Olive Oil
• 2+ tbsp Maple Syrup
• 1/2 tsp Ground Cinnamon
• 1/4+ tsp Salt

Preheat the oven to 350 F and then toast the pecans on a baking sheet lined with parchment paper. Toast the pecans for about five minutes, carefully watching to ensure they don’t burn. They are done with they start to turn a slightly darker color and begin releasing an aroma. Once done, set aside.

Increase the oven to 400 F and line two baking sheets with parchment paper. Note, they will need to fit on the same rack in the oven, otherwise it is better to roast them separately so the heat is dispersed evenly and the vegetables properly roasted.

In a medium size bowl, mix together the trimmed & halved Brussels sprouts with 3 tbsp of the olive oil and salt. Place them onto one of the lined baking sheets, making sure there is a single-layer so they roast evenly.

If you are not using pre-peeled and cut butternut squash, carefully peel, remove the seeds, and cut the squash into 1-inch cubes. Using the same bowl, mix the cubed butternut squash with 1 tbsp olive oil, 3 tbsp maple syrup and the cinnamon. Toss well and then place them on the other lined baking sheet.

Bake both the Brussels sprouts and the butternut squash for 20-25 minutes, tossing once about half-way through to ensure even browning. Bake until the Brussels are lightly charred and the squash soft (but not mushy!).

Once the vegetables are done cooking, add them into a large bowl and mix well with the toasted pecans and dried cranberries. Season with a little amount of salt, to taste. If you prefer to add more sweetness, drizzle a small amount of maple syrup and mix well. Serve warm.

*The dish can be made in advance and reheated. Ideally though, add the pecans and cranberries just before serving.

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