GOLDEN VALLEY, Minn. — Ingredients 

  • 1 lb of Brussels Sprouts halved
  • 2 cups of cubed Butternut Squash
  • 1/2 cup olive oil
  • 1 tablespoon Maple Syrup
  • 2 cloves garlic minced
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon cinnamon
  • 1/2 cup pomegranate seeds
  • 1/4 cup Gorgonzola crumbles

Process

  • Preheat oven to 400 put Brussels sprouts and squash in large bowl.
  •  Whisk together everything else except Pomegranate and Gorgonzola.
  •  Pour over sprouts & squash, stir around.
  •  Spread out evenly on baking sheet.
  •  Roast for 25-30 min until slightly crispy and carmelized.
  •  Cool, transfer to bowl top with pomegranate seeds and Gorgonzola crumbles.
  • Serve immediately.

Recipe from Ambitious Kitchen.

RELATED: RECIPE: Sausage and sweet potato skewers

RELATED: RECIPE: Whole roasted cauliflower

RELATED: RECIPE: Potato latkes

RELATED: RECIPE: Bobby Jensen's cranberry sauce