Roasted Maple Balsamic Spiced Butternut Squash and Brussels Sprouts (vegan, gluten-free)
This roasted maple balsamic spiced butternut squash and brussels sprouts is the perfect side to make for Thanksgiving! The combination of all the spices, maple syrup, and balsamic is delicious! It's the ultimate cozy fall side dish.
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
Spread out brussels sprouts and butternut squash on baking sheet. In small bowl mix together the olive oil, maple syrup, 2 Tbsp of balsamic vinegar, garlic, cinnamon, cloves, salt, and pepper until well combined. Pour over the brussels and butternut squash. Use clean hands to toss together then spread out evenly on the baking sheet.
Roast in the oven for 20 minutes, flip, and roast for 20 more minutes until brussels sprouts are golden brown and butternut squash is fork tender.
While the veggies are roasting, you can toast you pecans on the stove. Place pecans in a small pan over medium heat. Stir pecans until toasted and fragrant, about 3-4 minutes. They are done as soon as they start looking darker and smell toasty. Immediately remove the pecans from the pan to a bowl or paper towel to prevent burning.
Once the butternut squash and brussels are done roasting, transfer them to a large serving bowl and gently fold in dried cranberries and toasted pecans. Drizzle on the rest of the balsamic vinegar on top (3 Tbsp), or to taste. Add more salt and pepper if needed. Enjoy!