Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries – New World Spice

Ingredients

• 3 Cups Brussels sprouts, ends trimmed & yellow leaves removed
• 3 TBS Lemon Infused Olive Oil
• ¼ tsp Salt, to taste
• 1 TBS Grizzly Herb Rub
• 1 ½ lb Butternut Squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 TBS Thyme Olive Oil
• 3 TBS Maple Infused Balsamic Vinegar
• 1 tsp Ground Vietnamese Cinnamon
• 2 Cups Pecan, halves
• 1 Cup Cranberries, dried
• 2-4 TBS Maple Infused Balsamic vinegar
• 1 TBS Cranberry Balsamic Vinegar