Roasted Brussel Sprouts & Butternut Squash

We experimented with this oil & vinegar combo (left) and a Persian Lime & Honey Ginger version (right), and this won out, but feel free to come up with your own combination of our oils and vinegars and complimentary spices. You can also switch up the vegetables as we did, trying Fennel this time.


2 T SOOC Pure Maple Dark Balsamic
2 T SOOC Persian Lime Olive Oil
1 t Ground Cinnamon
1/4 t Ground Nutmeg
1/4 t Salt
2 C Brussels Sprouts, bottoms trimmed and removed with any loose leaves
2 C Butternut Squash, skinned and cut into 1 inch cubes
1 C Carrots sliced cross-ways into medium thick pieces
1 Whole Onion, cut into large chunks
1/2 C Dried Cranberries
1/2 C Pecans


Pre-heat oven to 425°F.
Combine the first five ingredients in a large mixing bowl and whisk to combine & thicken. Add the Brussels sprouts, butternut squash, carrots and onion and mix until all the vegetables are well coated.

Spread over a large sheet pan evenly and scrape any leftover liquid from the bowl over top. Shake the pan a bit to be sure oil mixture covers the sheet pan. Roast for 15 minutes, flip the veggies, and roast for 10 more minutes.

Add the cranberries, and pecans and return to the oven for a final 5 minutes. Remove from the oven and place vegetables in a serving bowl and drizzle with any pan drippings that remain. Serve warm.

Leftovers can be reheated as a side for a few days.