Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, and smoked paprika. Spread in a single layer on the baking sheet.
Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.
Meanwhile, toast walnuts in a dry skillet over medium heat for 2–3 minutes. Drizzle with maple syrup and stir to coat. Remove from heat.
Once vegetables are roasted, transfer to a serving dish and sprinkle with maple walnuts and dried cranberries.
Serve warm as a side dish or hearty salad topping.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
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