Slow Cooker Brussels Sprouts with Cranberries, Pecans, and Butternut Squash

Preparation

1. Step 1

   Toss together the Brussels sprouts, butternut squash and red onion and place in the base of a 5 quart slow cooker

   Step 2

   Stir together the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt. Pour over the veggies and toss

   Step 3

   Cook on high for 2-2.5 hours, stirring once at one hour. Start checking for doneness at 2 hours. Brussels sprouts should be softened but still have some chew to them. Butternut squash should be tender and not mushy

   Step 4

   Add fresh cranberries and cook for 5 additional minutes

   Step 5

   Sprinkle with pecans and serve

2. Sheet pan method:

   Step 6

   Pre-heat oven to 425°F. Line two large sheet pans with parchment and set aside

   Step 7

   Toss the Brussels sprouts, butternut and red onion with the maple syrup, apple cider vinegar, cinnamon, nutmeg and salt PLUS one tablespoon of olive oil

   Step 8

   Spread over the sheet pans evenly

   Step 9

   Roast for 15 minutes, flip the veggies, and roast for 10 more minutes

   Step 10

   Add the cranberries, and return to the oven for 5 additional minutes

   Step 11

   Sprinkle with pecans and serve