Serving Size: This recipe typically serves 4 as a side dish or 2 as a main course.

Cook Time: Approximately 30-40 minutes

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 small butternut squash, peeled, seeded, and cubed (about 2 cups)
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts (optional)
• 1/4 cup crumbled feta cheese (optional)

How to make that TastyBurp

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash.

3. In a separate small bowl, whisk together 2 tablespoons of olive oil and 2 tablespoons of maple syrup. Drizzle this mixture over the Brussels sprouts and butternut squash. Toss everything together until the vegetables are evenly coated with the oil and maple syrup mixture. Season with salt and pepper to taste.

4. Spread the Brussels sprouts and butternut squash mixture onto a baking sheet in an even layer.

5. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. You may want to stir them once or twice during roasting to ensure even cooking.

6. Once the roasted vegetables are done, remove them from the oven and let them cool slightly.

7. In a large salad bowl, combine the roasted Brussels sprouts and butternut squash with dried cranberries (and chopped nuts and feta cheese if desired).

8. Serve the salad warm as a side dish or at room temperature as a main course.

9. Enjoy that TastyBurp!

This salad is not only delicious but also visually appealing and perfect for the fall and holiday season. Adjust the quantities as needed to suit your desired serving size. Enjoy!