Roasted Brussel Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries

Ingredients:
3 cups brussel sprouts, halved and trimmed
3 TBSP olive oil
salt
pepper
chili powder

1 1/2 pound butternut squash, cubed
2 TBSP olive oil
1/2 tsp cinnamon
salt
pepper

Toppings:
dried cranberries or craisins
glazed pecans (sweet pecans)
2-4 TBSP maple syrup

Directions:
1. Preheat your oven to 400 degrees
2. Prepare 2 separate cookie sheets. One with brussel sprouts, one with the squash. Make sure that both are tossed well with the oil and seasonings.  Place sprouts cut side down on the sheet tray.
3. Cook for about 20-25 minutes without touching them., Remove from the oven and toss.  The vegetables should have nice color on them.
4. Continue to cook for another 10 minutes.
5. Once out of the oven, combine the sprouts and squash together on one tray or in a large bowl.  Gently toss in the nuts, cranberries and drizzle with maple syrup.

Enjoy!  This is a show stopper side so you need a nice protein to go with it.  Don't go plain or this side dish with steal the show!