Slow Cooker Brussels Sprouts with Cranberries, Pecans, and Butternut Squash Recipe | Epicurious

Ingredients

• 4 cups Brussels Sprouts, halved
• 4 cups Butternut Squash, cut into 1 inch cubes
• 1 Whole Onion, cut into large chunks
• 1/4 cup Maple Syrup
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon McCormick Ground Cinnamon
• 1/4 teaspoon McCormick Ground Nutmeg, 10 minutes before serving
• 1/4 teaspoon Salt
• 1 cup Fresh Cranberries
• 1/2 cup Pecans