Cinnamon Roasted Autumn Vegetables with Cranberry and Pecans – New World Spice & Tea Traders®

Ingredients

• Roasted Brussels Sprouts or Cauliflower, trimmed to small florets
• 3 Cups Brussels sprouts or Cauliflower trimmed to small florets
• 3 TBS Garlic 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 Garlic Olive Oil
• 3 TBS Apple Balsamic Vinegar
• ½ tsp Ground Cinnamon
• ½ tsp Pumpkin Spice
• 2 Cups Pecan Halves
• 1 Cup Dried Cranberries
• 1 tsp Pomegranate Olive Oil
• 2-4 TBS Maple Syrup, optional