Prep Time

　　20 Minutes

　　Active Time

　　20 Minutes

　　Total Time

　　2 Hours 50 Minutes

　　

Ingredients

4 cups Brussels Sprouts, halved

　　4 cups Butternut Squash, cut into 1 inch cubes

　　1 Whole Onion, cut into large chunks

　　1/4 cup Maple Syrup

　　2 tablespoons Apple Cider Vinegar

　　1 teaspoon McCormick Ground Cinnamon

　　1/4 teaspoon McCormick Ground Nutmeg, 10 minutes before serving

　　1/4 teaspoon Salt

　　1 cup Fresh Cranberries

　　1/2 cup Pecans

　　

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

　　

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