Holiday Roasted Veggie Toss

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Serves: 6

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INGREDIENTS

• 1 pound Brussels sprouts ends trimmed
• 1 large (or 2 small) delicata squash—about 24 oz (or butternut squash)
• 1 1/2 cups fresh cranberries (about ½ of a bag)
• 2 teaspoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup balsamic vinegar
• 1 Tablespoon brown sugar (optional)
• 2 tablespoons roasted pumpkin seeds (or walnuts, pistachios, sliced almonds)
• 3 tablespoons fresh pomegranate arils

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DIRECTIONS

1. Cut Brussels sprouts in half (can leave whole if very small) and add to large bowl.
2. Cut delicata squash in half and take seeds out (save to roast!). Then, slice the squash into ¾ inch pieces (if doing butternut squash do 1-inch squares) and add to bowl with
   Brussels sprouts.
3. Add fresh cranberries to Brussels sprout/squash bowl and add olive oil, salt, and pepper. Toss well to coat with oil/salt/pepper.
4. Transfer Brussels sprouts, squash and cranberries to a baking pan with parchment paper (or sprayed with cooking spray), so that everything is in a single layer.
5. Roast in preheated oven for about 30 minutes or until Brussels sprouts turn brown and crisp in spots, and squash has golden brown spots. Turn vegetables halfway through roasting, to cook evenly.
6. While vegetables are roasting, mix balsamic vinegar and brown sugar if using, in a small saucepan and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until mixture thickens and turns to a syrup consistency.
7. Let vegetables and cranberries cool a bit, and drizzle with balsamic syrup. Sprinkle with roasted pumpkin seeds or nuts and pomegranate arils before serving