Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

subheading: Roasted Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed

3 tablespoons olive oil

¼ teaspoon Salt to taste

subheading: Roasted Butternut Squash:

1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

subheading: Other Ingredients:

2 cups pecan halves

1 cup dried cranberries

2 to 4 tablespoons maple syrup optional

Directions at juliasalbum.com

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