Roasted Brussels Sprouts and Butternut Squash Medley with Cranberry Glaze

Ingredients:

• 2 cups Brussels sprouts, halved

• 2 cups butternut squash, cubed

• 1/2 red onion, sliced

• 1/3 cup dried cranberries

• 1/4 cup pecans, chopped

• 2 tbsp olive oil

• Salt and pepper, to taste

For the Cranberry Glaze:

• 1 cup fresh cranberries

• 1/4 cup orange juice

• 2 tbsp maple syrup

• 1/2 tsp ground cinnamon

• 1/4 tsp ground ginger

• Pinch of nutmeg

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables: Toss the Brussels sprouts, butternut squash, and red onion with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.

3. Roast the Vegetables: Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.

4. Make the Cranberry Glaze: While the vegetables are roasting, combine cranberries, orange juice, maple syrup, cinnamon, ginger, and nutmeg in a small saucepan. Bring to a simmer over medium heat, and cook until the cranberries burst and the sauce thickens, about 10-15 minutes.

5. Toast the Pecans: In a dry skillet over medium heat, toast the pecans until fragrant, about 3-5 minutes. Watch carefully to avoid burning.

6. Combine Everything: Once the vegetables are roasted, transfer them to a serving dish. Stir in the dried cranberries and toasted pecans.

7. Add the Glaze: Drizzle the cranberry glaze over the vegetable medley just before serving.

8. Serve Warm: This dish is best served warm, but it's also delicious at room temperature.

This recipe is not only visually appealing with its vibrant colors but also offers a lovely balance of flavors and textures. The natural sweetness of the butternut squash pairs wonderfully with the slight bitterness of the Brussels sprouts, and the cranberry glaze adds a festive, tangy finish. It's a healthy and delicious side dish that's sure to be a hit on any holiday table!