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

Name: 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

newworldspiceandtea.com

Cinnamon Roasted Autumn Vegetables with Cranberry and Pecans, a symphony of flavors that beckons your taste buds.

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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