Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 cups butternut squash, peeled and cubed into 1/2 inch pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat oven to 425°F (218°C). In a large mixing bowl, combine the halved Brussels sprouts and the cubed butternut squash.
  2. In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, pepper, and smoked paprika.
  3. Pour the glaze mixture over the vegetables and toss vigorously until every surface is evenly coated.
  4. Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring there is space between pieces to prevent steaming.
  5. Roast for 20–25 minutes, tossing once halfway through, until the sprouts have charred edges and the squash is velvety and golden.