Maple-Roasted Brussels Sprouts & Butternut Squash with Cranberries and Walnuts

Ingredients:1 pound (450 g) Brussels sprouts, trimmed and halved2 cups butternut squash, peeled and cubed2 tablespoons olive oilSalt and black pepper to taste1/2 teaspoon smoked paprika (optional)1/4 cup walnuts1 tablespoon pure maple syrup1/4 cup dried cranberriesDirections:Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, and smoked paprika. Spread in a single layer on the baking sheet.Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.Meanwhile, toast walnuts in a dry skillet over medium heat for 2–3 minutes. Drizzle with maple syrup and stir to coat. Remove from heat.Once vegetables are roasted, transfer to a serving dish and sprinkle with maple walnuts and dried cranberries.Serve warm as a side dish or hearty salad topping.Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutesKcal: 320 kcal | Servings: 4 servings