Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts & Cranberries

Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts & Cranberries

Ingredients

• 2 cups Brussels Sprouts, halved

• 2 cups Butternut Squash, diced into cubes

• 2 tbsp Olive Oil

• Salt & black pepper, to taste

• ½ cup Walnuts

• 2 tbsp Maple Syrup

• ¼ cup Dried Cranberries

Directions

1. Preheat oven to 200°C (400°F).

2. Spread Brussels Sprouts and Butternut Squash on a baking tray. Drizzle with Olive Oil, season with salt and pepper, and toss well.

3. Roast for 22–25 minutes, shaking the tray halfway through for even cooking.

4. In a pan, dry-toast Walnuts for 1 minute, then add Maple Syrup and cook 2 minutes until sticky and lightly crisp.

5. Remove vegetables from the oven, top with maple walnuts and dried cranberries, mix gently, and serve warm.

   Q&A

   Q: Can I make this in an air fryer?
   A: Yes! Cook at 180°C (360°F) for 15–18 minutes, shaking the basket halfway.

   Q: What can I use instead of maple syrup?
   A: Honey, agave syrup, or brown sugar work well.