1/4 cup vegetable oil
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 pound fresh Brussels sprouts, trimmed and cut in half
1/2 cup walnut halves
1/2 cup dried cranberries Coupons
3 tablespoons maple syrup
DirectionsPreheat oven to 400 degrees F. In a large bowl, combine oil, cinnamon, salt, and pepper; mix well.
Add squash and Brussels sprouts and toss until evenly coated. Place vegetable mixture on baking sheets.
Bake 30 minutes, or until vegetables are tender and begin to brown. Place on a large platter, then sprinkle with walnuts and dried cranberries. Drizzle with syrup and toss gently. Serve immediately.