1 lb Brussels sprouts, halved
1 small butternut squashed, peeled and lower into ½-inch cubes
3 tablespoons olive oil
½ cup dried cranberries
Sea salt to style
2 tablespoons balsamic vinegar
2 teaspoons honey
Non-compulsory: Chopped walnuts, pecans or bacon
- Preheat oven to 400° F. Place Brussels sprouts on a baking sheet and toss with 1 tablespoon of olive oil. Place butternut squash cubes on a separate baking sheet and toss with 1 tablespoon of olive oil.
- Roast greens for about half-hour, or till Brussels sprouts are barely golden and squash is fork tender.
- Mix all substances in a bowl and stir till mixed. For a heartier and savory aspect dish, add bacon. Walnuts or pecans style good, too!