Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prepare the Vegetables:
   In a large bowl, toss Brussels sprouts and butternut squash with olive oil, salt, pepper, garlic powder, and herbs until evenly coated.

3. Roast:
   Spread the vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until golden brown and caramelized on the edges.

4. Add Cranberries:
   Remove from the oven and toss in the dried cranberries while the veggies are still warm.

5. Serve:
   Drizzle lightly with maple syrup or balsamic glaze (optional) and serve warm.

Serving Tip:
Pairs perfectly with roasted chicken, turkey, or salmon. For a festive twist, sprinkle with toasted pecans or feta crumbles before serving.